Butternut Squash Slaw
By margiekyle
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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