Spicy Squash Salad with Ginger-Lime Dressing

Name: Spicy Squash Salad with Ginger-Lime Dressing
Prep time: 30 min
Total time: 50 min
Ingredients: 0.5 small butternut squash (about 1 pound), peeled, halved, and cut into ¾-inch pieces; 1 small acorn squash (1 pound), peeled and cut into ¾-inch wedges; Coarse salt; 0.25 cup very thinly sliced shallot; 0.25 cup fresh lime juice; 0.5 cup safflower oil; 1 to 2 red Thai chiles, thinly sliced (2 teaspoons), ribs and seeds removed if less heat is desired; 2 teaspoons finely grated peeled fresh ginger (from a 2-inch piece); 0.333 cup packed thinly sliced fresh basil, plus more for serving; 0.25 cup packed thinly sliced fresh mint, plus more for serving; 8 cups mixed lettuces, such as Boston, Bibb, and lolla rossa or baby red leaf, for serving

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By

Martha Stewart

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

50 mins

Servings:

6

Break out of your green salad rut with this lively number.

Ingredients

½ small butternut squash (about 1 pound), peeled, halved, and cut into ¾-inch pieces
1 small acorn squash (1 pound), peeled and cut into ¾-inch wedges
Coarse salt
¼ cup very thinly sliced shallot
¼ cup fresh lime juice
½ cup safflower oil
1 to 2 red Thai chiles, thinly sliced (2 teaspoons), ribs and seeds removed if less heat is desired
2 teaspoons finely grated peeled fresh ginger (from a 2-inch piece)
⅓ cup packed thinly sliced fresh basil, plus more for serving
¼ cup packed thinly sliced fresh mint, plus more for serving
8 cups mixed lettuces, such as Boston, Bibb, and lolla rossa or baby red leaf, for serving

Directions

Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes.
Whisk oil, chiles, and ginger into shallot mixture.
Toss squash with 1/2 cup dressing and herbs. Season with salt. Toss lettuces with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing.

Originally appeared: Martha Stewart Living, October 2015

Spicy Squash Salad with Ginger-Lime Dressing

Ingredients

Directions

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