Plant-Based

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
Photography by Edward Pond
Servings
4
Cook Time
20 min
Duration
20 min

Ingredients

  • 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

Preparation

  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
  • Cholesterol Content 0 mg
  • Fat Content 2.5 g
  • Fiber Content 4 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 35 mg
  • Sugar Content 20 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g