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.