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

Whisk together:

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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