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–+ servings

Butternut Squash Winter Salad

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Did you know you can eat butternut squash raw? For this sweet and nutty vegetable, I decided to use it raw, as a new base for an earthy and crunchy salad, combining different flavors and texture. Tossed with other vegetables and seasoned with a sweet-spicy citrus dressing, this a refreshing side dish for a colorful table!
Total Time 20 minutes
Servings 2 people

Equipment

Ingredients

  • 400 g butternut squash
  • 3 kale leaves
  • 1 handful raisins or cranberries
  • 1 Tbsp toasted sesame seeds
  • 1 handful basil leaves
  • 1 pomegranate - (optional)
  • Salt to taste

For the citrus dressing

  • 1 lemon
  • 1 mandarin - or orange
  • 1 clove garlic - peeled and pressed
  • 1 pinch cinnamon
  • ½ Tbsp honey - or maple syrup
  • 3 Tbsp extra virgin olive oil
  • ½ Tbsp apple cider vinegar
  • Salt to taste
  • Butternut squash is the best squash to use for this salad. The dense texture makes it easy to grate, which is impossible with other types of softer squash or pumpkin. 
  • The quantity of squash doesn’t need to be exact, but generally, 400g (2 ½ cups) of peeled and shredded squash is good for 2-3 servings.

Instructions

Prepare the dressing

  • Squeeze the juice of a lemon and a mandarin (or orange) into a small bowl.
  • Add the garlic, crushing it through a garlic press.
  • Add the cinnamon, honey (or maple syrup), extra virgin olive oil, apple cider vinegar and salt to taste. Mix very well and set aside.

Cut the vegetables

  • Peel the squash and cut the neck from the bottom. Cut this part in 4-5 big long chunks. The size should be easy to hold and grate.
    Usually the neck is enough to get 400g of squash. If you want to use the bottom part, divide it in two. Scoop out and discard the seeds and the softer, stringy parts from the center. Cut the remaining flesh into more big chunks.
  • With a box grater, using the side with wider holes, shred the butternut squash into the salad serving platter.

TIP: To grate the squash you can use different tools:

- a box grater;

- a food processor or Kitchenaid with a shredder attachment;

- a mandolin with a shredder attachment;

- or a knife, to cut the squash in very thin matchsticks.

  • Cut the kale leaves on a cutting board. If your kale has a thick, hard stalk in the center, remove the stalk by cutting the green leaves off with a knife.
    Stack a few leaves on top of each other. With a sharp knife, cut the kale leaves crosswise into thin strips. Then cut them again in the opposite direction to make small pieces. Add the cut kale to the salad serving platter.

Season and mix the salad

  • Add the raisins or cranberries, sesame seeds and basil. Toss everything together.
  • Add the dressing and mix again.
  • Garnish with the pomegranate (if using) for a touch of red color. Serve at room temperature.

Notes

  • The base of this salad is the squash. Any other ingredients (vegetables, fruit or nuts, chickpeas, beans or corn) can be varied according to your preferences.
    According to your preferences, you can also use other herbs or types of vinegar for your dressing.
  • This salad can be prepared up to 3 hours before eating and keeps well for 2-3 days in the refrigerator sealed in an airtight container.
  • Before serving, let the salad come to room temperature as extra virgin olive oil solidifies in the fridge. Bringing the salad to room temperature will allow the olive oil to warm and thin out to its normal consistency, blending again with the other flavors.
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