Squash Salad

We’re not talking roasted and we’re not talking about zucchini.

We are talking about raw butternut squash.

Yep – raw.

And no, I have not converted to an all raw, vegan diet. Thanks to Lydia I was inspired to just simply try something new. And I like to make new and interesting things for my mom, who does happen to enjoy eating very healthy.

I decided to make a salad rather than a “slaw” as Lydia did based on the fact that the spinach in the store looked really good. I added walnuts because they were already in the house. I kept my salad simple for mom but the addition of your favorite crumbly cheese would put it over the top I think. The real star here was the dressing which I modified a bit from Lydia’s.

Don’t knock the raw squash until you try it. Even my red-meat loving, Irish-American guy appeared to eat some. I served it as part of a Mother’s day brunch with french toast and watermelon at the world’s most beautiful dining room.

Caution: use a machine to slice the raw squash thin, as I did for salad or shred it for slaw.

Caution: use a machine to slice the raw squash thin, as I did for salad or shred it for slaw.

Production Notes:

The dressing is adapted from Lydia’s recipe because my mom likes things a little sweeter.

2 Tbsp extra virgin olive oil
2 Tbsp Apple Cider vinegar
2 Tbsp maple syrup
1 tsp Dijon mustard
1/4 tsp cinnamon
Kosher salt and fresh black pepper, to taste


4 comments on “Squash Salad

  1. Isn’t it a wonderful surprise to discover raw butternut squash? That slaw was the first time for me, and I loved it.

    • cabinet stew says:

      YES! and thanks! I see lots of raw squash experiments in my future – maybe “fettuccini?” Although I think I see this as a great new fresh item on my fall menus when the butternuts are more prevalent but I am going to do a slaw before long!

  2. Karen says:

    Who would have thought to eat butternut squash raw. Your mother’s porch is a lovely place to dine.

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