Butternut Squash, Carrot, Apple & Cranberry Salad

★★★★☆ 7 Reviews
keepitinthekitchen avatar
By Darci Juris
from Scottsdale, AZ

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!

— The Test Kitchen @kitchencrew
serves 6-8
prep time 20 Min
method Blend

Ingredients

  • 1
    butternut squash
  • 2 md
    carrots
  • 1 md
    apple
  • 2 sm
    oranges
  • 1/2 c
    dried cranberries
  • 2 Tbsp
    honey
  • 3 Tbsp
    olive oil
  • dash
    salt
ADVERTISEMENT

How To Make

  • 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!
ADVERTISEMENT