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Spicy Squash Salad with Ginger-Lime Dressing


  • 1 small acorn squash (1 pound), peeled and cut into 3/4-inch wedges
  • Coarse salt
  • 1/4 cup very thinly sliced shallot
  • 1/4 cup fresh lime juice
  • 1/2 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)
  • 1/3 cup packed thinly sliced fresh basil, plus more for serving
  • 1/4 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


  1. Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squash 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.

  2. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes.

  3. Whisk oil, chiles, and ginger into shallot mixture.

  4. 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.

  5. Serve, topped with more herbs and drizzled with remaining dressing.