Food & Cooking Recipes Salad Recipes Spicy Squash Salad with Ginger-Lime Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Photo: David Prince Prep Time: 30 mins Total Time: 50 mins Servings: 6 Break out of your green salad rut with this lively number. Ingredients ½ small butternut squash (about 1 pound), peeled, halved, and cut into ¾-inch pieces 1 small acorn squash (1 pound), peeled and cut into ¾-inch wedges Coarse salt ¼ cup very thinly sliced shallot ¼ cup fresh lime juice ½ 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) ⅓ cup packed thinly sliced fresh basil, plus more for serving ¼ 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 Directions Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes 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. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes. Whisk oil, chiles, and ginger into shallot mixture. 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. Serve, topped with more herbs and drizzled with remaining dressing. Originally appeared: Martha Stewart Living, October 2015 Rate It Print