Butternut Squash, Carrot, Apple & Cranberry Salad

2
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.

Blue Ribbon Recipe

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! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★☆ 7 votes

Comments:
Serves:
6-8
Prep:
20 Min
Method:
Blend

Ingredients

How to Make Butternut Squash, Carrot, Apple & Cranberry Salad

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!

Printable Recipe Card

About Butternut Squash, Carrot, Apple & Cranberry Salad

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



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