Raw Butternut Squash Salad With Cranberry Dressing Recipes

BUTTERNUT SQUASH SALAD

Steps:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
• In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
• Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.
• Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
• Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

RAW BUTTERNUT SQUASH SALAD WITH CRANBERRY DRESSING

Steps:

• Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
• Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

RAW BUTTERNUT SQUASH WITH CRANBERRY DRESSING RECIPE - (4.7/5)

Steps:

• Combine the cranberries, orange juice, and ginger in a small saucepan. Over low heat cover and cook, stirring occasionally until cranberries begin to break about 10 minutes. Remove from the heat and add the oil, 1 T honey, and some salt and pepper. Stir until combined. Meanwhile grate the squash by hand or food processor. Transfer to a bowl and toss with 1 T honey. Toss with the dressing and serve warm or room temperature. You can substitute 1/2 c red or green seedless grapes for the cranberries.

EASY BUTTERNUT SQUASH SALAD RECIPE (VIDEO)

Steps:

• Preheat oven to 400F. Peel, core and cube butternut squash. Make an effort to cube uniformly to ensure even baking. Place squash into a large bowl. Add a few tablespoons of olive oil, sprinkle with salt, ground black pepper and whole sprigs of thyme and rosemary. If desired, can also season with smoked paprika, garlic powder or curry powder.
• Spread squash in even layer onto baking dish. Can spray pan with non-stick spray or line with parchment paper. For crispier edges, don't use the paper. Cover pan with foil and bake in preheated oven until almost cooked through. Remove foil and continue to bake, turning squash over once or twice, until edges are caramelized. If you want the edges to be very crispy, place pan under broiler for a few minutes. Total baking time: about 25 minutes.
• Meanwhile, whisk together in a small bowl the honey, mustard, salt and pepper. Very slowly whisk in olive oil until thick and creamy dressing forms. Add vinegar or lemon juice to taste for acidity. Set dressing aside or transfer into a dispenser bottle, if you have one.
• To assemble salad: spread greens over large plate. Top with warm squash, slivered almonds, dried cranberries and goat cheese. Spoon or drizzle salad dressing over the top and serve.
• Place any left over squash into refrigerator. Great for reheating or using in a different side dish.