butternut squash, carrot, apple, and cranberry salad
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.
Blue Ribbon Recipe
This butternut squash, carrot, apple, and cranberry salad is filled with a variety of textures and flavors and is similar to a slaw. It's lightly sweet and delightfully crunchy. Chunks of orange and orange juice added to the vinaigrette add wonderful citrus flavor to the dish. Versatile, you can serve this as a holiday side dish or at a late summer picnic.
prep time
20 Min
cook time
method
No-Cook or Other
yield
8 serving(s)
Ingredients
- 1 - butternut squash
- 2 medium carrots
- 1 medium apple
- 2 small oranges
- 1/2 cup dried cranberries
- 2 tablespoons honey
- 3 tablespoons olive oil
- dash salt
How To Make butternut squash, carrot, apple, and cranberry salad
-
Step 1Peel the butternut squash. Cut open the bulbous end and scoop out the pulp and seeds. -
Step 2Using a food processor (or grater), grate the squash. Transfer to a medium bowl.
-
Step 3Wash and/or peel the carrots and apples. Grate those as well and add to bowl.
-
Step 4Peel one orange and cut it into chunks. Add to the bowl.
-
Step 5Stir in dried cranberries.
-
Step 6In a small bowl, whisk the honey, oil, and juice from the second orange. Add a dash of salt.
-
Step 7Drizzle over the squash mixture, tossing to lightly coat. Then serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Salads
Tag:
#Healthy
Keyword:
#apple
Keyword:
#Carrot
Keyword:
#squash
Keyword:
#apples
Keyword:
#Carrots
Keyword:
#Cranberry
Keyword:
#butternut squash
Keyword:
#salad
Collection:
Meatless Mondays
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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