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  • Raw Butternut Squash Salad with Maple-Cinnamon Vinaigrette

    1 vote
    Raw Butternut Squash Salad with Maple-Cinnamon Vinaigrette
    Prep: 15 min Servings: 4
    by Vicki S Challancin
    9 recipes
    >
    I found this wonderful raw butternut squash recipe at Choosingraw.com, inspired by Mark Bittman from the NYTimes. A sharp vinaigrette with fresh herbs also is wonderful with raw butternut squash.

    Ingredients

    • 1 butternut squash (about 1 1/2 pounds), peeled and seeded
    • 1/2 cup dried cranberries
    • Salt and freshly ground black pepper
    • 2 Tablespoons chopped fresh cilantro or mint (I used cilantro)
    • Maple-Cinnamon Vinaigrette:
    • ½ cup extra-virgin olive oil
    • 2-3 Tablespoons balsamic vinegar (start with two)
    • ¼ cup grade B maple syrup
    • 1 teaspoon cinnamon
    • 2 Tablespoons Dijon mustard
    • 3 Tablespoons water
    • ¼ teaspoon salt
    • Freshly ground black pepper to taste

    Directions

    1. Grate the squash using the larges holes of a box grater. Combine the squash, dried cranberries, salt and black pepper in a bowl. Add vinaigrette to taste. Toss, taste, and adjust the seasoning. Sprinkle with chopped cilantro; serve immediately, or cover and refrigerate for up to several hours.
    2. To make the vinaigrette: Blend all ingredients in a blender or food processor. Add a small amount of additional water to thin, if necessary--but it probably won't be.

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