Oct 2, 2013 17:10 Butternut Squash Salad With Dried Cranberries and Honey-Infused Vinaigrette 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. Helana Brigman Oct. 02, 2013 Comments 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.