This week the host for The Food Matters Project is Erin of The Goodness Life. Erin chose Mark Bittman's recipe for Raw Butternut Salad with Cranberry Dressing. I have never had raw butternut squash or even thought about eating it raw so this was an exciting challenge for me. I shredded the butternut squash, made an orange vinaigrette, and topped the salad with dried cranberries, chopped Marcona almonds, and crumbled blue cheese. What a delicious combination. I could see myself becoming addicted to this salad, it's that good. I used Citron Tea in the vinaigrette and the slices of citron really put this salad over the top. You can read more about Citron Tea here. It's the best marmalade I have ever had.
For Mark Bittman's recipe visit Erins blog here. You can check out the other members take on this recipe at our Food Matters Project site here.
Erin and I are very excited to be the new managers of The Food Matters Project. Check out our updated Pinterest Board, our new schedule here with some fantastic recipes coming up and PLEASE, invite your friends to join our group.
RAW BUTTERNUT SALAD WITH CRANBERRIES, ALMONDS, BLUE CHEESE, AND ORANGE VINAIGRETTE
1 Butternut Squash (about 1 1/2 pounds), peeled and seeded
3/4 cup orange juice
6 TBSP. balsamic vinegar
2 TBSP. Dijon mustard
2-3 TBSP. Citron Tea ( or orange marmalade)
Grate the butternut squash by hand or in the food processor. Transfer to a large bowl.
Whisk together the orange juice, balsamic vinegar, Dijon mustard, black pepper, and Citron Tea. Add the dressing to the squash and toss. Top each plate with dried cranberries, chopped Marcona almonds and blue cheese.