Butternut Squash, Carrot, Apple & Cranberry Salad

Darci Juris

By
@keepitinthekitchen

Five servings of vegetables a day... that's what they say. This recipe should easily help you get there. It's light and crunchy, with a sweet flavor. Makes the perfect side dish to any meal.


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Comments:

Serves:

6-8

Prep:

20 Min

Method:

Blend

Blue Ribbon Recipe

Notes from the Test Kitchen:
Lovely, seasonal flavors served up in a light, slaw-like salad! This would be dynamite served as a side dish on your holiday table or at a summer picnic. Yay, versatility!

Ingredients

1
butternut squash
2 medium
carrots
1 medium
apple
2 small
oranges
1/2 c
dried cranberries
2 Tbsp
honey
3 Tbsp
olive oil
dash(es)
salt

Directions Step-By-Step

1
Peel the butternut squash. Cut open the bulbous end and scoop out the pulp and seeds. Using a food processor (or grater), grate the squash. Transfer to a medium bowl.
2
Wash and/or peel the carrots and apples. Grate those as well and add to bowl.
3
Peel one orange and cut into chunks. Add to the bowl.
4
In a small bowl, whisk together the honey, oil, and juice from the second orange. Add a dash of salt.
5
Drizzle over the squash mixture, tossing to lightly coat.

Serve!

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Collection: Meatless Mondays
Other Tag: Healthy