Butternut Ribbon Salad
  • 2tsp orange zest
  • 1/3cup fresh orange juice
  • 1Tbsp extra-virgin olive oil
  • 1Tbsp white-wine vinegar
  • 2 small garlic clovespeeled and grated or very finely chopped
  • 2tsp fresh thyme
  • 1/2tsp salt
  • 1/4tsp dried red pepper flakes
  • 1 medium butternut squashpeeled, about 2 lbs
  • 3/4cup pomegranate seeds
  • 1/4cup unsalted pumpkin seeds
  1. In large bowl, whisk together orange zest, orange juice, olive oil, vinegar, garlic, thyme, salt, and chili flakes.
  2. Using vegetable peeler, slice lengthwise strips off the neck of squash to make long ribbons. Save bulb of squash for another use. Add squash ribbons to bowl with dressing and toss to coat. Let sit, tossing occasionally, for at least 1 hour to tenderize and marinate.
  3. Toss in pomegranate seeds and pumpkin seeds, then using tongs, transfer to serving plates.
Recipe Notes

Per serving: 156 calories; 3 g protein; 5 g total fat (1 g sat. fat); 29 g total carbohydrates (8 g sugars, 4 g fiber); 300 mg sodium