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Raw Butternut Squash Salad

Sarah Rinkavage - Lula Cafe

Chef demonstration
Salads
Autumn

Raw Butternut Squash Salad
  • Use 1 squash for each 1 apple
  • Peel Squash and shave as thin as possible- using a mandolin or a peeler. You can also use a box grater. Whatever you have on hand
  • Do the same with apple
  • Put in a bowl and toss with a teaspoon of salt. Let sit and break down a bit while you make the dressing
Ginger dressing
  • 1 knob of ginger, peeled
  • 1 shallot, minced
  • 1/4 cup apple cider vinegar
  • 1/4 apple cider vinegar
  • 2 tablespoon honey
  • 1 cup olive oil
  1. Slice the ginger and saute in a dry pan to get a little char on it. Or if you have a grill, grill them until a dark char is on them. Then mince with a knife. Mince the shallot as well and mix with the ginger. Stir together with the honey, vinegar, cider and oil
  2. You do not need all of the dressing for the amount of salad you are making. Just dress the squash and apple mix as much as you like
  3. Put the salad in a bowl and top with the following ingredients: Pickled golden raisin, spiced pumpkin seed, aged gouda, watercress (recipe for each below)
Pickled Golden Raisin
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 2 cup golden raisin
  1. Heat every thing but the raisins until the sugar dissolves. Pour over the raisins. Let cool. Raisins can stay in the liquid until used.
Spiced Pumpkin Seed
  • 1 cup pumpkin seed
  • 2 tablespoon vegetable oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  1. Toast the seeds in the oil in a pan on a burner until golden. drain the oil on a paper towel. Toss the seeds in the spice mix.
Aged gouda
  1.  Shave with a peeler 
Watercress (or any peppery green)
  1. Clean and pick through

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