Best Raw Butternut Squash Salad With Cranberry Dressing Recipes

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

RAW BUTTERNUT SQUASH WITH CRANBERRY DRESSING RECIPE - (4.7/5)

Raw Butternut Squash with Cranberry Dressing Recipe - (4.7/5) image

Provided by DebCooks

Number Of Ingredients 7

Ingredients

1/2 c fresh or frozen cranberries, picked over and rinsed
3/4 c orange juice
1 T minced ginger
3 T olive oil
2 T honey
salt and pepper
1 butternut squash (about 1 1/2 lbs) peeled and seeded

Steps:

Combine the cranberries, orange juice, and ginger in a small saucepan. Over low heat cover and cook, stirring occasionally until cranberries begin to break about 10 minutes. Remove from the heat and add the oil, 1 T honey, and some salt and pepper. Stir until combined. Meanwhile grate the squash by hand or food processor. Transfer to a bowl and toss with 1 T honey. Toss with the dressing and serve warm or room temperature. You can substitute 1/2 c red or green seedless grapes for the cranberries.