If you read my Facebook posts or blogs, you will know that I have a crush on Mark Bittman. Who doesn’t love a man who can cook? The Food Matters Cookbook is one of my favorites and I have yet to make something from it that doesn’t make me smile. This butternut squash salad with cranberry dressing is no exception.
I love the flavors of fall. I never really ate cranberries, though, until a few years ago. I grew up in a family where cranberry sauce came out of a can. I didn’t like it. Now I know how delicious cranberries are! And they’re good for you too. When I saw this butternut squash salad with cranberry dressing recipe (on page 155), I knew I had to try it. It is tart and tangy, while still earthy and filling (butternut squash is so flavorful this time of year). I will most certainly be making this for Thanksgiving dinner! It’s perfect because you can serve it at room temperature—no worrying about the food getting cold!
If you want to turn this into an entree, top it with toasted slivered almonds or pumpkin seeds.
Recipe: Butternut squash salad with cranberry dressing
Summary: From the Food Matters Cookbook, pg 155
- 1/2 cup fresh or frozen cranberries, picked over and rinsed
- 3/4 cup orange juice
- 1 tablespoon minced ginger
- 3 tablespoons olive oil
- 1 tablespoon honey
- salt and black pepper to taste
- 1 butternut squash (about 1 1/2 pounds), peeled and rinsed
- Combine the cranberries, orange juice, and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries begin to break, 10 minutes or so.
- Remove the cranberries from the heat and add the oil, honey, and some salt and pepper. Stir until well combined.
- While the cranberries are cooking, grate the butternut squash. You can do this by hand or in a food processor.
- Transfer the squash to a large bowl, add the cranberry dressing, and toss to combine everything.
- Serve warm or at room temperature.
You can cover and refrigerate the salad for up to several hours. Bring it to room temperature before serving.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan
Number of servings (yield): 4