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Raw Butternut Squash Ribbon Salad

Raw Butternut Squash Ribbon Salad

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Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side recipe for your fall table.


  • 1 small Fresno chile, seeds removed, thinly sliced
  • 2 garlic cloves, finely grated
  • 2 tsp. finely grated orange zest
  • 5 Tbsp. fresh orange juice
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1 medium butternut squash (about 2 lb.), peeled
  • ¼ cup unsalted, roasted pumpkin seeds (pepitas)

Recipe Preparation

  • Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.

  • Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.

Reviews Section

Best Spiralized Butternut Squash Noodle Recipes

Butternut squash noodles make for a tasty and healthy pasta-substitute that can help you squash your carb count and drop those pounds.

Learn how to make butternut squash noodles and choose from our whole list of yummy butternut squash noodle recipes to use them with.

Get tips on how to cook butternut squash noodles so that they come out deliciously perfect every time!


via I Food Real | Boulder Locavore

Disclosure: Opinions expressed are our own. If you buy something through any of our affiliate links on this page, we may earn a commission at no extra cost to you. Thanks for supporting our site!

Recipe Summary

  • 2 small head of sucrine or baby butterhead lettuce, trimmed, leaves separated, washed, and dried
  • 2 ounces baby arugula, washed, spun dry
  • Parmesan Dressing
  • 1 pound assorted summer squash, such as goldbar zucchini, green zucchini, avocado squash, or pattypan squash
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh chervil, finely chopped
  • 2 tablespoons tarragon, finely chopped
  • 2 ounces Parmesan cheese, shaved with a peeler
  • Freshly ground black pepper

Divide lettuce and arugula evenly between 4 plates or 1 large platter drizzle each plate with 1 tablespoon dressing (or 1/4 cup, if using a platter).

Using a mandoline, thinly slice zucchini over the lettuce, dividing squash evenly among plates. Drizzle each plate with 2 more tablespoons of dressing (1/2 cup if using a platter). Top with parsley, chives, chervil, tarragon, and Parmesan cheese. Season with pepper and serve immediately.

If you're looking to cleanse and detoxify your body, we're here to help with our favorite raw vegan recipes. The rules: No food or ingredients can be heated above 118°F and no animal product or byproduct can be used in their creation. Fruits and vegetables can be frozen, chopped, or blended and combined with sprouted grains and cold-soaked legumes. When it comes to beverages, caffeinated beverages such as teas and coffee are not permitted because their base ingredients are roasted or dried under high heat. Instead, opt for fresh, cold-pressed juices to awaken your body and mind. Our Green Juice Lemonade is a house favorite.

For a quick and delicious lunch, try our Cantaloupe, Lime, and Chili Soup. The heat of heat of the chili and fresh acidity from the lime are a winning combination. And we love unexpected combinations. Another odd-but-delicious pairing is found in our Strawberry Salsa. In this recipe, we replace the tomatoes of a traditional pico de gallo with strawberries. The sweetness of the strawberry in combination with the tangy lime and red onion is a surprising delight. Swap the expected tortilla chip with a large carrot cut on the bias to create healthy ovular "chips" used to scoop your salsa.

Looking for even more satisfying crunch? Try our Avocado Rolls. Julienned carrots, rich avocado, and refreshing mint make up the filling for this cabbage wrap. Top it off with a dash of salt to finish.

A raw vegan diet allows for a bit of indulgence too. Enjoy our banana-based Vegan "Ice Cream" or our Vegan Avocado Ice Cream. These frozen summer treats are served best with raw nuts or freshly shredded coconut and can hold for up to a week in the freezer.

Lately….I’m obsessed with butternut squash recipes. You’ll see why when you dig into this fabulous salad in a little bit.

But in the meantime, let’s chat.

I’ve learned the greatest lesson in our lives is to love. Maybe that explains why our family can be the most difficult people for us to love sometimes…my dad and I had an awful relationship when I was growing up–and up until this past winter when my Lyme disease came back–did we start to get along without fighting (a.k.a. me crying and being upset for days/weeks/etc.) I thought he was rude, judgmental, stubborn, opinionated and ignorant. But all these things that upset me about my dad — were things/traits I needed to look into myself — maybe they were traits in myself that I didn’t want to own up to at the time. Once I realized this, my dad and I were set free. I worked on myself and his actions, words, etc. stopped bothering me. Now, our relationship is real. Has it been easy? No. We’ve all got relationships that upset us or make us sad, angry, etc. but I’ve recently learned that if I do the work on myself and dig deep into why these things are bothering me and what I’m missing and what I need to do to grow and learn—then I teach myself that the things that bother me the most might actually be traits in myself that I wasn’t ready to acknowledge and heal deep inside of me.

…I’ve learned that spending a weekend in silence…doing yoga, meditating, sleeping in, cooking amazing food and enjoying my ME time—is not selfish- it’s important. In my 20’s I felt guilty resting, getting a massage, buying an expensive yoga membership, purchasing organic food that’s overpriced–but now, I just let it go and I’ve learned to find happiness in these little things.

…I love inviting my sister over for dinner—cooking until my Manhattan apartment smells fabulous, laying a blanket on my kitchen floor and having a picnic. We laugh and giggle and eat out of big bowls and toss everything together to make a Buddha bowl that’s a mixture of everything in the fridge. THE BEST!

…I’ve had some AWFUL dates. Ha. Lord, save me! But also some really good ones that are super fun filled with laughter, great conversation and chit chat.

…Yoga has healed me. Yes, I know—-you’ve heard this over and over again and I admit…I was one of those people who laughed and rolled my eyes at people who said ‘yoga healed me’…but really, folks….It has. It’s gotten me to stay present, to focus, to realize how strong I am…and so much more.

…I’m dancing around my apartment to Beyonce in my pajamas and I’m having WAY too much fun. You NEED to come over. Call me.

…I’m finally able to digest nuts and seeds and my life has changed dramatically. I’m addicted to raw, organic, unsalted cashews, almonds, walnuts, ground flaxseeds, chia seeds, hemp seeds, pumpkin seeds, sunflower seeds and sesame seeds. Wahooooo. High five for me! Gut healing can happen!

…It’s not about the money- it’s not about the price tag. Yes, forget about the price tag. It’s about what you WANT. I grew up pinching pennies and my 20’s were spent walking 2 miles to get cheaper zucchini. Those days are GONE. Why? I’ve realized I’m worth it. And so are you. I’m not saying to go out and spend thousands of dollars on clothes to make you feel better—nope. It’s about what you want and what’s going to make you feel better, what’s going to heal you and what’s going to make you feel whole, complete and worth it…because you ARE worth it.

…I canceled my cable TV. Now, I lived the last 4 years without a TV- then finally got one last year- and I’m over it. There’s nothing good on. So, I canceled cable…and I watch Frozen—yes the animated movie—and Sex n’ the City DVD’s and laugh in my bed until my belly hurts….TV is so numbing and there’s too much trauma on TV from the news to the shows on cable—I’m happier without it.

…My birthday was last week. I’m the B-I-G 32. Let’s hope this year is filled with abundant health…I’m ready to kick the lyme and autoimmunity for GOOD. See ya later, fellas!

So, what’s going on lately with you?

I want to personally invite all of you to my 3 Day Workshop at Kripalu “5 Steps to a Healthier Diet & Life” that I’ll be hosting with my amazing friend, Sara Snow. The workshop will take place Friday evening, Saturday and Sunday March 20-22. More info is below. I’d love to see you there. Space is limited, so if you are interested you can Register HERE and here is more info about our workshop on the Kripalu website.

For more of my favorites, follow along on facebook, pinterest, instagram, twitter and google plus.

How to Spiralize with a Spiralizer

Step 1: Wash Your Veg

To start spiralizing, choose your vegetable then give it a good wash.

Step 2: Peel & Trim

Peel the vegetable if it has a thick outer layer (e.g., winter squash and broccoli stems), then trim both ends to create a flat base.

Step 3: Choose Your Blade

Machines typically come with variations on three options:

The thin blades create spaghetti-size noodles while the thick noodles look more like pappardelle or curly fries and the flat blade works for ribbon-width noodles. Most vegetables can be spiralized with any-size blade but most recipes will specify which to use. Also, your given machine&aposs guide will have in-depth information about the blades included and how to safely use them.

Step 4: Spiralize!

Once you assemble the spiralizer and safely secure the blade, push one end of the vegetable onto the spiralizer to secure it in place, then start spinning. Having just the right touch is important while spiralizing-push too gently and your noodles won&apost form push too hard and your noodles will break and the machine will clog. Push forward with a firm, steady grip, but allow the machine to naturally guide the vegetable through versus forcing it. If you need to trim down the length of your noodles for slaw or salads, place a loose pile on a cutting board and chop every few inches or so with a chef&aposs knife.

A Few Tips on For The Best Sautéed Butternut Squash Noodles

  • What to do with the leftovers: I doubt that you will, but if you have leftovers, you can place them in an airtight container and keep them in the fridge. They will keep fresh for one more day.
  • Can I freeze butternut squash noodles: Yes, you can but I recommend freezing them before cooking. If you decide to do so, simply spiralize your squash, place in a plastic bag, and store it in the fridge upto 5 days or a month in the freezer.
  • Can I serve this to my vegan friends: Absolutely! Simply omit parmesan cheese or swap it with a few tablespoons of nutritional yeast for the umami flavor.

Regardless of the method you choose to cook or flavor your butternut squash noodles, it is important to use the freshest and highest quality ingredients when making such simple recipes.

After all these years of writing and sharing recipes for a food blog, I found that the art of cooking and eating well is all about using the freshest produce that is in season and looking for the highest quality ingredients to deliver big flavors. Since cooking almost every dish starts with olive oil, I prefer to spend on extra on Carapelli EVOO as I believe they have mastered the art of crafting exceptional extra virgin olive oils.

16 Deliciously Healthy Winter Salads

Don’t let boring, lackluster, and flavorless salads get you down this winter. By adding fruits, vegetables, nuts, homemade dressings, and cheeses to salads, you elevate a winter salad to a whole new level. Get ready to drool over salads – yes you heard us right! Using seasonal ingredients, these winter salads will be your new favorite healthy meals.

A Winter Salad – Spinach, Apple, Gorgonzola & Candied Walnuts

“A flavour packed Winter salad made with baby spinach, red apple, creamy Gorgonzola cheese and candied walnuts that are crunchy, sweet and spicy. This is a salad that’s sure to keep those winter blues far, far away with salty, streaky, smoked pancetta and little sprinkles of pomegranate.” – Emily

Roasted Vegetable Winter Salad

“Roasting vegetables is the best way to cook them in our opinion, and the easiest way to get people to eat more veggies. This Roasted Vegetable Winter Salad is a salad for people that think salads aren’t filling or they think they are boring. It’s the salad for people that think they don’t like salads! Warm and hearty – perfect for a cold winter day.” – Dannii

Apple Walnut Spinach Salad with Balsamic Vinaigrette Dressing

“This Apple Walnut Spinach Salad with Balsamic Vinaigrette Dressing is a delicious winter salad recipe that’s packed with healthy greens, fruit, nuts, sweet onions, sharp blue cheese and buttery goat cheese, all topped with a sweet balsamic salad dressing!” – Chrissie

Roasted Squash, Caramelized Fig and Feta Salad

“For the time being though, this salad is my current favorite, and I think it’s pretty obvious why. Hello to honey roasted squash, sweet caramelized figs, and feta cheese.” – Tieghan

Roasted Beets and Butternut Squash Salad

“Spicy arugula, roasted beets and butternut squash mixed with crunchy walnuts, and creamy goat cheese. All drizzled with an incredible Orange Vinaigrette dressing! Simple lunch recipe, dinner salad or quick pick me up for those cold winter days.” – Amy

Pear Pomegranate Salad

“This seasonal Pear Pomegranate Salad starts with mixed greens tossed with candied pecans, fresh Bartlett pears, pomegranate arils, sweetened dried cranberries, and feta cheese. Drizzle the delicious raspberry poppy seed dressing (made with real raspberries) over this salad and enjoy!” – Chelsea

Easy Brussels Sprout Salad

“This Brussels Sprout Salad is my kind of salad, it is packed full of flavor with sweet candied pecans, creamy, tangy, goat cheese, and salty bacon. To make this low carb, use roasted pecans instead. All of these ingredients are brought together by a slightly sweet, tangy balsamic vinaigrette. Brussels Sprout Salad is a cold salad made with raw Brussels sprouts and it makes a delicious main dish for a weeknight and an amazing side for upcoming holiday dinners.” – Kat & Melinda

Winter Salad with Maple Cider Vinaigrette

“Winter Salad with Maple Cider Vinaigrette features crisp apples, red onion, and blue cheese crumbled all tossed together with salad greens and sprinkled with homemade candied pecans. This recipe combines all the flavors — sweet, tart, sharp, spicy — for a refreshing and delicious salad.” – Sheila

Kale Salad with Proscuitto and Figs

“Between sweet seasonal figs, salty prosciutto, chopped Italian lettuces, gorgonzola and a creamy vinaigrette – this one is definitely a crowd pleaser that you’ll make over and over. I like to freeze the gorgonzola so that I can shave it right onto the salad, but you can definitely crumble it on too. Also, if you don’t have walnut oil or can’t find it, you can use all olive oil!” – Giada

Winter Rainbow Quinoa Salad

“Quinoa + salads = not usually my thing, but I made this one my thing by adding goat cheese and pistachios and a new grown-up thing I’m having a phase with — BEETS. But I feel like a traitor for finally coming around, so I don’t really want to talk about that anymore.” – Lindsay

Warm Brussels Sprouts and Pear Salad

“This Warm Brussels Sprouts and Pear Salad combines winter flavors in a warm and filling side dish, all in about 15 minutes.” – Beth

Crunchy Winter Salad with Balsamic Honey Mustard Dressing

“This healthy, delicious crunchy winter salad is paired with a homemade balsamic-honey mustard dressing. Easy to prepare and ready in 10 minutes or less!” – Marie

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas (Gluten Free)

“This beet and goat cheese salad is a delicious side dish any beet lover will enjoy! The beets are tossed with goat cheese, U.S.-grown wild rice, chickpeas, and a zippy lemon vinaigrette.” – Alex

Spinach Pomegranate Salad

“This pretty Spinach Pomegranate Salad is the best winter salad. It’s full of juicy pomegranate, toasted hazelnuts, and mint and tossed in a maple balsamic dressing. You will LOVE it!” – Kristen

Winter Green Citrus Salad

“This winter greens citrus salad is a balancing act of sweet and bitter, topped with a quick, homemade orange and red wine vinaigrette. The blood oranges, navel oranges, and grapefruit pair perfectly with the bitter winter greens like radicchio and endive. To round out the flavors, a mixture of seasonal baby greens are mixed in, like spinach, chard, and arugula.” – Aberdeen

Pear Salad with Warm Bacon Vinaigrette

“This easy to prepare Pear Salad with homemade maple-bacon vinaigrette is a beautiful dish to serve for lunch or as a first course during the fall and winter months. Don’t miss the sommelier wine pairings, just before the recipe card in the post!” – Amanda

Roasted Butternut Squash Ribbons with Spinach

We roast butternut squash all the time, often in the form of small cubes. So why not make ribbons out of the raw squash and roast the ribbons? I could see the argument the moment I picked up the squash to make the ribbon- it's not so easy to make ribbons out of big, heavy, shapely gourd. However, if you cut the squash into manageable size pieces you will find the ribbons are quite easy to make.

The result is a wonderful mix of tender roasted squash with charred crunchy edges. The spinach, cheese and lemon give the dish structure. This is one of those recipes that is just simple, but really tasty and satisfying. I actually ate my plate standing at the counter never even made it to the table.

Try roasting some squash ribbons for a fun, stand up kind of recipe. I think you are going to like this Fat and Happy one.

Fat and Happy Food Blog Tips and Techniques: To make the squash ribbons, cut the gourd in half lengthwise, and then in half again making long quarter. Then use your carrot peeler to 'peel' long ribbons. If you have a mandolin you can use that.

Roasted Summer Vegetable Quinoa Salad

For those who have grown zucchini, you know that it is not a wonderful idea to allow the squash to get this big because the vegetable becomes seedy, tough and tasteless. Bigger is not better. In my defense, I would leave for work with a 2-inch zucchini on the vine and come home to find it had grown a foot!

Okay, that may be a bit of a stretch (ba-dum-ching), but in essence, my lack of attention-to-garden resulted in monster zucchini and yellow squash, which meant I needed to come up with creative ways of using said vegetables.

Needless to say, I did not grow zucchini this year (or anything for that matter&hellipmy green thumb is taking a one-year hiatus).

But if I had, roasted summer vegetable quinoa salad would be where it&rsquos at.