How to Make It
Toss together squash, parsley, scallions, vinegar, chile, and 1½ teaspoons of the salt in a large bowl. (Salad may be stored in refrigerator in an airtight container up to 1 day.)
Stir together almonds, oil, black pepper, and remaining ½ teaspoon salt in a bowl. Add to squash mixture; toss to combine. Serve at room temperature.