Raw Butternut Squash Salad With Cranberry Dressing

1. 1

   Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat.

2. 2

   Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so.

3. 3

   Remove from the heat and add the oil, honey and some salt and pepper.

4. 4

   Stir until well combined.

5. 5

   Meanwhile, grate the butternut squash by hand or in a food processor.

6. 6

   Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything.

7. 7

   Serve warm or at room temperature.

8. 8

   (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

* Per serving · 4 servings · Values may vary.