Butternut Squash Cranberry Holiday Salad
Butternut squash and cranberries added to a salad make for that fall flare we all love to share with family and friends over the holidays. This holiday salad will be your next favorite to make as it has a balance of sweet, sour and crunch!
To Healthy Cooking & Eating!
P.S. Don’t forget to follow me in the Power of 5 Test Kitchen and join in the happenings!
I am very proud of my Published Power of 5 Test Kitchen Cookbook ~ Caregiver Edition!
“Full of recipes, helpful hints, and the tools you need to promote safe and meaningful engagement for those challenged with an illness, your kitchen can be a place where fun and health flourish, no matter the challenges you face.”
A second more comprehensive cookbook – Power of 5 Test Kitchen Cookbook ~ Your Guide to Healthy Cooking and Eating, will be coming out Early 2023 with many more tested healthy Power of 5 recipes, even a section for healthy Power of 5 Dog Treats! Melissa’s BowWowof5 dog treats!
- Like us on our Facebook page
- Follow us on @powerof5testkitchen, @drdavidbernstein, @powerof5life
- Tag two of your friends to share this post!
Butternut Squash Cranberry Salad
- 1 large Butternut squash Pre-packaged/cut may be used to save time rather than preparing a whole butternut squash. 12-16oz
- ½ cup Onions, diced Sweet yellow onion or shallots
- 2 cups Vegetable broth Organic, low salt
- 1 cup Bulgur wheat, dry Prepare according to package, may use quinoa if desired or to make this recipe gluten free
- 1 lge Cucumber, diced Organic
- 1 cup Kale leaves off the stem, chopped No stems
- ½ cup Cranberries, dried Low sugar
- 1 cup Parsley, well chopped Cilantro is an alternative, if desired
- ½ cup Lime juice May replace with lemon juice
- 2 tbsp Apple cider vinegar
- 3 tsp Pure maple syrup May replace with monk fruit sugar or another sugar replacement to reduce sugar, or omit
- 3 tsp Dijon mustard
- Sea salt To taste
- Fresh ground pepper To taste
- Preheat oven to 375 F
- Slide knife into whole butternut squash in several locations to allow steam during cooking to escape.
- Place the whole squash In a shallow glass dish with 2" of water, then cover with tin foil. Cook until butternut squash is done (~ 50 minutes, depending on size of squash), using knife to determine doneness. Skin will be softened and knife should penetrate easily. Allow to cool, then cut in half, remove seeds, and slice into 1" cubes.
- Cook the bulgur wheat according to package, allow to cool.
- In the meantime, prepare all the vegetables.
- In a large bowl, combine the bulgur, squash, onions, kale, cucumber, cranberries, and parsley.
- In a small bowl, whisk together the lime (or lemon) juice, maple syrup, apple cider vinegar, and Dijon mustard.
- Add the dressing to the salad and toss.