A raw squash salad is one of our favorite unexpected ways to use this hearty winter vegetable. We like to add some lightly sautéed kale or another vegetable that we have on hand too. Additionally, the vinaigrette is delicious drizzled over roast chicken or fish!
For the Charred Scallion Vinaigrette
5 scallions, cleaned and brown outer leaves removed
½ lemon, juiced (about 3 tablespoons)
¼ cup olive oil, plus more for cooking
1 teaspoon coriander seeds, toasted and coarsely ground
Heat a skillet over medium high heat, and add 1 tablespoon of oil. Add scallions and a big pinch of salt. Cook, tossing occasionally, until they take on some char (about 3-5 minutes). Remove from heat and set aside to cool for a few minutes. Once cool, thinly slice or small dice the scallions. Whisk together with lemon juice, the ¼ cup of olive oil, coriander, and salt and black pepper to taste. Set aside.
For the Shaved Squash
¾ - 1 pound squash (use the full pound if not using rutabaga)
1 medium rutabaga (optional)
Feta or goat cheese (optional)
Mint, cilantro, or other soft herb
Using a vegetable peeler, peel all skin off the squash and rutabaga (if using). Make sure to peel any white parts off the squash as they are tougher in texture than the flesh of the squash. Shave off long strips of the vegetables into a medium bowl. Add a few pinches of salt to the vegetables, toss, and let rest for at least 15 minutes.
To serve, toss shaved vegetables with the vinaigrette, and garnish with cheese and soft herbs. Enjoy!
Note: if you’re worried the squash will be too raw for your liking, you can blanch it in salted boiling water for a minute or two to soften it, then submerge in ice water to stop the cooking.