Butternut Squash Salad

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1 cup raw butternut squash, sliced thinly with a mandoline or slicer (make sure it’s as fresh as possible—old squash will be too tough to eat raw)

1/2 cup arugula (about one large handful)

1/8 cup toasted pinenuts

olive oil

lemon juice (Meyer lemon, if possible) to taste

salt, as desired

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