Equipment
Ingredients
Salad Base
- 400 g butternut squash, peeled, seeds removed, raw
- 60 g medjool dates, pitted and roughly chopped
- 40 g pumpkin seeds, raw, hulled (pepitas)
- 10 g fresh mint, roughly chopped
Buttermilk Dressing
- 80 ml buttermilk, shaken well before measuring
- 30 g sour cream, full fat
- 15 ml apple cider vinegar
- 30 ml extra virgin olive oil
- 10 g dijon mustard
- 1 garlic, finely grated or pasted
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 232 kcal
- Protein
- 5 g
- Carbohydrates
- 26 g
- Fat
- 14 g
- Fiber
- 4 g
- Sugar
- 13 g
- Sodium
- 263 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 3 mg
- Potassium
- 608 mg
- Calcium
- 105 mg
- Iron
- 2.2 mg
- Magnesium
- 108 mg
- Phosphorus
- 194 mg
- Zinc
- 1.2 mg
- Vitamin A
- 548 mcg
- Vitamin C
- 22 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.8 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.09 mg
- Niacin
- 2.0 mg
- Folate
- 40 mcg
- Water
- 122 g
Sources: USDA FoodData Central
Method
Place a dry skillet over medium heat. Add the raw pumpkin seeds and toast for 4 to 5 minutes, tossing frequently, until they puff slightly and become fragrant. Transfer immediately to a plate to cool.
Using a mandoline slicer set to its thinnest setting, shave the raw butternut squash into extremely thin, flexible ribbons. Carefully guard your fingers during this process.
In a large mixing bowl, thoroughly whisk together the buttermilk, sour cream, apple cider vinegar, extra virgin olive oil, dijon mustard, grated garlic, kosher salt, and black pepper until completely smooth and emulsified.
Add the shaved butternut squash ribbons to the bowl with the dressing. Toss vigorously to ensure every ribbon is coated. Let the salad rest at room temperature for 10 minutes.
Add the chopped dates, cooled toasted pumpkin seeds, and fresh mint to the marinated squash. Toss gently to distribute the sweet and crunchy elements evenly throughout the salad.
Transfer the salad to a serving platter, piling the ribbons high for an attractive presentation. Serve immediately while the seeds retain their crunch.
Chef's Notes
- Raw butternut squash possesses a delightful crunch similar to green papaya or jicama, making it an excellent, sturdy base for robust and tangy dressings.
- Using a mandoline is non-negotiable for the success of this recipe. Standard knife skills rarely achieve the paper-thin, flexible ribbons required for a pleasant chew.
- For the best flavor and texture contrast, seek out exceptionally soft, sticky Medjool dates. If your dates are dry, soak them in warm water for 5 minutes, then drain and pat dry before chopping.
- The lactic acid in the buttermilk acts as a gentle tenderizer. Do not skip the 10-minute resting phase, as it functionally cooks the raw squash ribbons just enough to yield a tender bite.
Storage
Refrigerator: 1 day — Store in an airtight container. The squash will soften and lose some crispness over time.
Troubleshooting
Squash ribbons are unpleasantly tough or woody
Cause: Mandoline blade was set too thick, preventing the dressing from properly tenderizing the squash.
Fix: Massage the dressed squash vigorously with clean hands for 2 minutes, then let it marinate for an additional 20 minutes before adding the dates and seeds.
Prevention: Test the mandoline setting on a small scrap piece of squash first to ensure paper-thin slices.
Dressing pools at the bottom and seems watery
Cause: Natural water content of the squash leached out, or the buttermilk brand was particularly thin.
Fix: Remove the solids with tongs, whisk an additional 15g of sour cream into the liquid remaining in the bowl to thicken it, then return the salad to the bowl.
Prevention: Ensure the squash is completely dry before slicing, and shake the buttermilk vigorously before measuring.
Cultural Context
While butternut squash is traditionally roasted, mashed, or puréed in American autumn cuisine, serving it raw highlights its natural sweetness and crisp texture. This modern preparation brings a refreshing, bright counterpoint to heavy Thanksgiving and winter holiday spreads, offering a textural departure from the classic cooked preparations.
