Raw Butternut Squash Salad With Raisins and Ginger
Updated Oct. 17, 2023
- Total Time
- 5 minutes, plus several hours' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1butternut squash about 1½ pounds, peeled, seeded and grated
- ½cup raisins
- ¼cup vegetable oil
- 1 to 2tablespoons sherry vinegar, or to taste
- 1tablespoon minced fresh ginger
- Salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
236 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 2 grams protein; 375 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.
Private Notes
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Cooking Notes
Jean
I love Mark Bittman's cooking, so I feel a little guilty writing this. The raw part seems to have been too minimalist for the people I know. Raw squash just isn't for everyone. Solution: I nuked thesalad in the microwave for about three minutes. Thee was only a minor loss of texture, and the taste was great. I'd definitely make this again. It looks lovely plated on torn Boston lettuce. Cranberries might replace the raisins...
Meta
This is pretty good. I would definitely double the ginger and up the vinegar.
cassandra collins
I decided to make this into a main by adding cooked quinoa and arugula, subbed chopped prunes for raisins, and added curry powder. Very good and plenty of heft of a midweek lunch!
Amy Christine
Whole Foods sells apple juice infused dried cherries in a small container, which I always keep on hand. Because raisins are rightfully the bane of the dried fruit world, I used these dried cherries and I found this salad quite nice. 1 1/2 lbs of squash makes a lot of salad, and unless you're having a party I would halve the recipe.
Brad
Definitely double the red wine vinegar and fresh grated ginger. I squeezed the juice of 1/4 orange onto it for a bit more sweetness to the zest.
Adele
I added 1/3 cup pepitas for the crunch factor.
cassandra collins
I decided to make this into a main by adding cooked quinoa and arugula, subbed chopped prunes for raisins, and added curry powder. Very good and plenty of heft of a midweek lunch!
Lee Bledsoe
I subbed dried cranberries for the raisins and soaked them in the vinegar. I also added a dash of cayenne and salted pecans.
Jean
I love Mark Bittman's cooking, so I feel a little guilty writing this. The raw part seems to have been too minimalist for the people I know. Raw squash just isn't for everyone. Solution: I nuked thesalad in the microwave for about three minutes. Thee was only a minor loss of texture, and the taste was great. I'd definitely make this again. It looks lovely plated on torn Boston lettuce. Cranberries might replace the raisins...
Meta
This is pretty good. I would definitely double the ginger and up the vinegar.
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