Tossing the squash rounds with salt allows them to soften and absorb every bit of flavor.
And the vinegar adds the right amount of acidity to pair well with almost any meat.
(Salad may be stored in refrigerator in an airtight container up to 1 day.)
Photo: Greg DuPree
Stir together almonds, oil, black pepper, and remaining 12 teaspoon salt in a bowl.
Add to squash mixture; toss to combine.
Serve at room temperature.
