Grated Raw Squash Salad
This salad really highlights the flavor of squash. It will keep well for several days in the refrigerator. Use the big holes of a box grater to easily grate. You could also toss with a honey-sweetened citrus vinaigrette.
2-3 c. grated raw butternut or other winter squash
1/4 c. small-diced apple (or cut into thin matchsticks)
2 Tbsp. dried cranberries
2 Tbsp. toasted pumpkin or winter squash seeds*
2 Tbsp. crumbled feta
Toss with vinaigrette below.
Apple Cider Vinaigrette
2 Tbsp. apple cider vinegar
1/4 c. olive oil
1 tsp. Dijon mustard
1/2 tsp. pressed garlic
1/4 tsp. cinnamon
Salt and pepper to taste
*To roast winter squash/pumpkin seeds:
Preheat oven to 300°. Line a rimmed baking sheet with parchment paper or foil.
Pull the seeds from the inside of the squash, removing most of the stringy stuff as you go. I think leaving a little "goo" and a couple of strings adds flavor, so I don’t clean super thoroughly. If you prefer neat and tidy looking snack seeds, you may rub the seeds clean.
Toss about 1 c. raw seeds with about 2 tsp. melted butter or olive oil. I prefer butter, but olive oil is good too.
Lay the seeds out, single layer on the prepared baking sheet, and sprinkle lightly with salt. Bake until golden brown, about 10-15 minutes. Lay on paper towels to cool.
You can also saute them in a skillet on the stove top for about 5 minutes, they won't have quite the same roasted flavor, but they’re still really yummy.
Toss into a freezer Ziploc bag or container, and freeze so you have a yummy snack, or garnish for soups and salads always at the ready!
Recipe created or adapted by Liz Talley, Urban Graze
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