Butternut Squash, Carrot, Apple & Cranberry Salad
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- butternut squash
- 2 medium
- 1 medium
- 2 small
- 1/2 c
- dried cranberries
- 2 Tbsp
- 3 Tbsp
- olive oil
1Peel 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.
2Wash and/or peel the carrots and apples. Grate those as well and add to bowl.
3Peel one orange and cut into chunks. Add to the bowl.
4In a small bowl, whisk together the honey, oil, and juice from the second orange. Add a dash of salt.
5Drizzle over the squash mixture, tossing to lightly coat.