Raw Butternut Squash Salad with Maple-Cinnamon Vinaigrette Recipe

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1 vote | 1308 views

I found this wonderful raw butternut squash recipe at Choosingraw.com, inspired by Mark Bittman from the NYTimes. A sharp vinaigrette with fresh herbs also is wonderful with raw butternut squash.

Prep time:
Servings: 4


Cost per serving $0.63 view details


  1. Grate the squash using the larges holes of a box grater. Combine the squash, dried cranberries, salt and black pepper in a bowl. Add vinaigrette to taste. Toss, taste, and adjust the seasoning. Sprinkle with chopped cilantro; serve immediately, or cover and refrigerate for up to several hours.
  2. To make the vinaigrette: Blend all ingredients in a blender or food processor. Add a small amount of additional water to thin, if necessary--but it probably won't be.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 72g
Recipe makes 4 servings
Calories 301  
Calories from Fat 243 81%
Total Fat 27.52g 34%
Saturated Fat 3.77g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 234mg 10%
Potassium 33mg 1%
Total Carbs 15.12g 4%
Dietary Fiber 1.5g 5%
Sugars 11.43g 8%
Protein 0.42g 1%
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