Butternut squash is a great source of Heart-health-supportive carotenes. This winter squash is usually cooked, but also is tasty when eaten raw.
½ cup pecans, toasted and chopped
½ cup fresh or frozen cranberries, rinsed
¾ cup fresh orange juice
1 tablespoon minced ginger
3 tablespoons olive oil
1 tablespoon honey
sea salt and pepper to taste
1 ½ pounds butternut squash
1. Preheat the oven to 300 degrees. Toast the pecans for 15-20 minutes, or until fragrant. Allow to cool then chop coarsely. Set aside.
2. Combine cranberries, orange juice, and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, about 10 minutes.
3. Remove from heat and add the oil, honey, and some salt and pepper. Sit until well combined.
4. Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing and toss to combine.
5. Top the salad with the toasted pecans. Serve warm or at room temperature.