Raw Butternut Squash & Cranberry Salad

Butternut squash is a excellent source of immune-supportive vitamin A and the cranberry adds extra sweetness. So simple yet so good.
Raw Butternut Squash & Cranberry Salad

Raw butternut squash and cranberry salad

  • Duration
  • Cook Time
  • 4Servings


  • 2 tsp extra-virgin olive oil
  • 1 tsp raw honey
  • 2 oranges (NOTE: Zest and juice1 orange to yield 2 tbsp zest and 1/4 cup juice; peel and segment remaining orange, then cut segments to thin triangles, reserving juices.)
  • 3 cups shredded butternut squash (about one-quarter of 4-lb squash)
  • ½ cup unsweetened dried cranberries
  • 1 1-inch piece fresh ginger, peeled and minced
  • Dash sea salt


  1. In a large mixing bowl, combine oil, honey, orange zest, orange juice, orange slices and reserved juices. Add squash, cranberries, ginger and salt; toss to combine.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 200
  • Carbohydrate Content: 43 g
  • Fat Content: 2.5 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Sodium Content: 35 mg
  • Sugar Content: 20 g