Butternut Squash Salad With Dried Cranberries and Honey-Infused Vinaigrette

Photo by Helana Brigman  --  Butternut Squash With Dried Cranberries and Honey-Infused Vinaigrette is a takeoff on the popular carrot-and-raisin dish.
Photo by Helana Brigman -- Butternut Squash With Dried Cranberries and Honey-Infused Vinaigrette is a takeoff on the popular carrot-and-raisin dish.

Helana Brigman

Advocate-tested recipe

Butternut Squash Salad With Dried Cranberries and Honey-Infused Vinaigrette

Makes 8 (1/2-cup) servings. Recipe is by Helana Brigman.

1/2 cup vegetable oil, or other neutral oil

4 tbls. good quality red wine vinegar

2 tbls. honey

2 tsps. ginger

Dash of allspice

Salt and pepper, to taste

4 cups butternut squash, julienned

1 cup dried cranberries

1. Prepare vinaigrette: Whisk together vegetable oil, red wine vinegar, honey, ginger and allspice. Add salt and pepper to taste.

2. Prepare squash: Slice off ends and peel, chopping off rounded bottoms. Cut both pieces in half and scrape seeds out of core. Using a sharp knife, cut squash into long strips thin enough to feed through the mouth of your food processor, about 2 inches in thickness.

3. Using your food processor’s julienne disc, feed squash through opening and process.

4. Transfer squash to a large bowl and fold in cranberries. When ready to serve, toss with vinaigrette. Serve chilled.