Monday, 17 November 2014

Squash Smorgasbord: The Salad Course: Featuring Butternut Squash

If you thought that the only way to consume the very edible squash is cooked, this recipe may well delight you in both taste and simplicity, and  reward you with compliments from your dinner guests.
Raw Butternut Squash & Cranberry Salad
Yield: 4 cups

Taken from Clean Eating Magazine, Meal Plans Made Easy

2 tsp extra-virgin olive oil
1 tsp raw honey
2 tbsp orange zest
¼ cup fresh-squeezed orange juice
1 orange, peeled, segmented and sliced crosswise into thin triangles, juices reserved
3 cups shredded butternut squash (about ¼ of a four pound squash)
1/2 cup unsweetened dried cranberries
1 one-inch piece fresh ginger, peeled and minced
Dash sea salt

In a large mixing bowl add first 5 ingredients; mix with a fork until combined.
Add squash, cranberries, ginger and salt; toss to combine.

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