Shaved Apple & Squash Salad

Paper-thin shavings of butternut squash and crisp apple give this fresh American salad its signature crunch. Peppery arugula, toasted pumpkin seeds, and crumbled goat cheese round it out with creamy, nutty contrast.

Serves 4 · 25 min prep

Estimate for one serving

• 285 cal
• 8g protein
• 32g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 small (about 1.5 lb) butternut squash
• 2 medium crisp apples (Honeycrisp or Fuji)
• 4 cups baby arugula
• 1/3 cup toasted pumpkin seeds
• 1/2 cup crumbled goat cheese
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. 1Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Using a sharp peeler or mandoline, shave the squash into thin ribbons until you have a generous pile; set aside any firm core pieces for another use.
2. 2Core the apples and shave them into thin half-moons the same way, leaving the skin on for color and crunch. Toss the apple shavings immediately with a splash of the lemon juice so they stay bright.
3. 3In a large mixing bowl whisk the remaining lemon juice with the olive oil, honey, Dijon, thyme, salt, and pepper until the dressing looks glossy and emulsified.
4. 4Add the shaved squash to the bowl and toss gently so every ribbon picks up a light coat of dressing; let it sit 5 minutes so the squash softens just slightly while staying crisp.
5. 5Fold in the apple shavings and arugula, using clean hands or tongs to lift and turn so the greens stay fluffy and nothing bruises.
6. 6Taste and adjust salt or lemon if needed; the salad should taste bright and lightly sweet, never heavy.
7. 7Divide among four lunch plates or pack into meal-prep containers.
8. 8Scatter the toasted pumpkin seeds and crumbled goat cheese over the top right before serving so the seeds stay crunchy and the cheese stays cool.
9. 9Finish with an extra grind of black pepper and a few fresh thyme leaves for aroma.
10. 10Serve at once or chill up to 4 hours; if packing for work, keep seeds and cheese in a small side container and add at lunchtime.