Butternut Squash Salad

Love butternut squash but are tired of roasting it? Try this simple twist on cole slaw.

 

Ingredients

  • 1 butternut squash – peeled, seeded and grated
  • 1 fennel bulb – chopped
  • 1/2 c fresh parsley – chopped
  • 1/4 c dried unsweetened cranberries – chopped
  • 1/4 c pumpkin seeds

Dressing

  • 1/4 c olive oil
  • 1/4 c apple cider vinegar
  • 1-2 T maple syrup
  • 1 T dijon mustard
  • sea salt & pepper to taste

 

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Peel, seed and shred the butternut squash.  You can use a hand grater or food processor.  I generally use a hand grater because I don’t like cleaning up the food processor, but in this case, I was actually glad that I used the food processor.  It really helped speed up the process.

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Chop off the top portion of your fennel bulb and save for soups, stews or smoothies.  Give the fennel bulb a rough chop.

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Separate the stems from the parsley leaves and chop.

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Combine the shredded squash, fennel, parsley, cranberries and pumpkin seeds in a large bowl.

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Whisk together the dressing ingredients and pour over squash mixture.

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Toss and serve.

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Enjoy!!!

 

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