Raw Butternut Squash Salad
Lovely long julienne strips of raw squash and dried
cranberries in a citrus vinaigrette. You'll be using the zest,
so look for organic limes and oranges.
Raw Butternut Squash Salad
(inspired
by a recipe in the October 2011 issue of Clean Eating magazine)
1 small butternut squash
1/2 cup dried cranberries
1 orange, organic if possible
1 lime, organic if possible
1
teaspoon honey
3 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
Cut the squash in half and scoop out the seeds. Remove peel with a sharp vegetable peeler. Cut into thin strips using a julienne tool, the julienne blade of a food processor, or grate the squash on a box grater. You will need 3 cups. (Roast any remaining squash for another recipe.) Place squash strips in a serving bowl and add the dried cranberries.
For the dressing, remove the zest from the orange and the lime (only the colored part!) and place in a small bowl. Cut the orange in half and use one half to squeeze ¼ cup of orange juice. Peel, separate, and slice the remaining half into bite-sized pieces and add to the squash. Cut the lime in half and squeeze the juice from both halves. Add the juices to the small dressing bowl and whisk in the honey, olive oil, and salt. Pour over the squash mixture and toss to combine. Cover and chill until ready to serve. Makes about four cups.
3 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
Cut the squash in half and scoop out the seeds. Remove peel with a sharp vegetable peeler. Cut into thin strips using a julienne tool, the julienne blade of a food processor, or grate the squash on a box grater. You will need 3 cups. (Roast any remaining squash for another recipe.) Place squash strips in a serving bowl and add the dried cranberries.
For the dressing, remove the zest from the orange and the lime (only the colored part!) and place in a small bowl. Cut the orange in half and use one half to squeeze ¼ cup of orange juice. Peel, separate, and slice the remaining half into bite-sized pieces and add to the squash. Cut the lime in half and squeeze the juice from both halves. Add the juices to the small dressing bowl and whisk in the honey, olive oil, and salt. Pour over the squash mixture and toss to combine. Cover and chill until ready to serve. Makes about four cups.
