Best Raw Butternut Squash Salad With Cranberry Dressing Recipes

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Time 43m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

RAW BUTTERNUT SQUASH SALAD WITH CRANBERRY DRESSING

Raw Butternut Squash Salad With Cranberry Dressing image

People aren't accustomed to eating raw butternut squash, but when it's grated, it has a wonderful, crunchy quality, and it's also very pretty. Here, a jumble of grated squash is tossed with a dressing made out of fresh cranberries, honey, orange juice and fresh ginger. It's a lively, fresh twist on the traditional mashed and heavily-buttered treatment.

Provided by Mark Bittman

Categories quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup fresh or frozen cranberries, picked over and rinsed
3/4 cup orange juice
1 tablespoon minced ginger
3 tablespoons olive oil
1 tablespoon honey
Salt
Black pepper
1 butternut squash (about 1 1/2 pounds), peeled and seeded

Steps:

Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 577 milligrams, Sugar 12 grams