Butternut Squash Salad

• 1/2 lb. Butternut Squash, peeled and shaved with a vegetable peeler, seeds reserved for garnish
• 1 Navel Orange, zested then supremed
• 1 cup Radicchio, thinly sliced
• 1 Garlic clove, grated or finely chopped
• 1-inch piece of ginger, peeled and finely chopped, reserve skins for cocktail
• 1 tsp Sriracha, or similar
• 4 tbsp toasted pistachios, roughly chopped and divided in half
• 1 oz Extra Virgin Olive Oil
• 1 Lime, zested and juiced then divided in half
• 1 Basil sprig, leaves torn or sliced, divided in half
• 1 Mint sprig, leaves torn or sliced, divided in half, reserve stems for cocktail
• Salt, to taste

Combine butternut squash ribbons, orange, orange zest, radicchio, ginger, garlic, sriracha, 1/2 of pistachios, olive oil, 1/2 of the lime juice, lime zest, and ½ of the herbs. Toss gently, taste, and adjust seasoning with salt as necessary. 

Plate and garnish with the remaining nuts, lime juice and herbs.