For this next recipe in my healthy vegetarian Thanksgiving series I decided to share a recipe I made for last year’s feast that was a huge hit. A beautiful, vibrant raw salad that celebrates what is in season right now. It doesn’t get much better than that, especially on a day filled with indulgences. I had never thought of raw squash in a salad until I made this, and it was so perfect. Plus, if your kitchen is anything like mine on Thanksgiving the real estate in the oven and on the stove top is definitely limited, so any dish that requires little prep and no heat, is an added bonus. This salad would also be a great dish to share if you are heading to someone else’s house for the Thanksgiving celebration. The perfect option for everyone, especially those who are gluten-free, vegan and/or vegetarian, this salad is sure to brighten any holiday feast!
Raw Butternut Squash and Kale Salad
1 butternut squash (about 1 pound), peeled, seeded and grated by hand or with a food processor
1 cup kale, washed and stems removed, cut into very thin strips
1/2 cup dried cranberries
1/4 cup olive oil
1 tablespoon rice vinegar
1 tablespoon fresh orange juice
2 tablespoons fresh ginger, minced
Salt and freshly ground black pepper, to taste
Add the squash kale and cranberries to a large serving bowl. Whisk together the remaining ingredients, pour over the salad and toss to combine well, adjust seasonings to taste. Refrigerate, covered, for an hour before serving.
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.