Raw Butternut Squash Salad With Raisins and Ginger

Published: November 12, 2010


The Minimalist: Vegetables for Thanksgiving, Served Natural and Raw (November 17, 2010)

1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated

1/2 cup raisins

1/4 cup vegetable oil

1 to 2 tablespoons sherry vinegar, or to taste

1 tablespoon minced fresh ginger

Salt and freshly ground black pepper.

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.

Yield: 4 servings.
A version of this recipe appeared in print on November 17, 2010, on page D2 of the New York edition.