Butternut Squash Salad with Feta, Dates, & Chile

Recipe from Emma Laperruque of Food52

Husband-Tested in Alice's Kitchen

Makes 4-6 side servings

I was intrigued with the idea of eating butternut squash raw.  This is an excellent way to serve it up without turning on the oven or stovetop.  Its vivid orange color is a nice foil to the bright green of the pepper and the white of the feta cheese.  We especially loved the texture of the raw sweet squash along with the tastebud party it provided when combined with the sweet dates and salty cheese.  This is definitely company worthy.  For an especially lovely, easy dinner, serve it up with some Instant Pot Rosemary and Garlic White Beans and some sauteed greens.  

1-2 fresh chiles (jalapeno or serrano)

3 Tablespoons vinegar (apple cider vinegar, brown rice vinegar, or white wine vinegar)

1 medium butternut squash

6 Medjool dates

4 ounces feta cheese (Use non-dairy feta if vegan.)

Extra-virgin olive oil

Thinly slice the chiles* (crossways) and combine the slices in a small bowl with the vinegar.  Set aside.

Peel* the squash and cut it into thin-as-possible matchstick pieces.  Add the squash to a large bowl and sprinkle generously with kosher salt.  Toss to combine.  Set aside.

Halve, pit and slice the dates.  Add them to the butternut squash, along with the chiles and vinegar.  Break apart the feta cheese with your fingers and sprinkle over the top.  Drizzle the salad with about 2 Tablespoons olive oil and toss.  Adjust the seasonings, if needed.

Transfer to a serving platter and serve.

NOTES: 

If you are a weenie when it comes to heat/spice, be sure to remove the seeds and membranes from the peppers.  You can also pick out the peppers from the salad after it's put together.  The peppers flavor the vinegar nicely, so don't omit them completely.

Butternut squash will stain your hands with a sticky substance, so I would highly recommend wearing gloves when peeling and cutting up butternut squash.