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Butternut Squash Slaw

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 2 tablespoons maple syrup
  • 2 tablespoons vegetable oil
  • 3 tablespoons sherry vinegar
  • 1 pound butternut squash, peeled, grated on a box grater
  • 1/2 bunch flat-leaf parsley, leaves chopped
  • 2 tablespoons chopped dried cherries
  • 1/4 cup sunflower seeds, toasted
  • Kosher salt and coarsely ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl.
Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper.
Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

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