How to Make It
Using a mandoline or sharp knife, thinly slice squash into 1/16-inch-thick rounds. Arrange on a platter and sprinkle with 1/4 teaspoon kosher salt.
Whisk together olive oil, lime juice, shallot, vinegar, and honey in a small bowl until combined. Season with pepper and remaining 1/2 teaspoon kosher salt.
Heat canola oil in a small skillet over medium. Add pepitas, and cook, stirring occasionally, until lightly toasted, about 3 minutes. Stir in chile-lime salt.
Drizzle 1/3 cup vinaigrette on squash. (Save remaining dressing for another use.) Top squash with pepitas, dates, and mint. Drizzle with chile oil. Sprinkle with a pinchof flaky salt. Refrigerate for about 1 hour before serving.