Butternut Ambrosia Salad
Submitted by Jaimie on November 8, 2009 - 10:14pm
Servings:
4 large, 8 side servesThis recipe comes from
www.veganchef.com
It's not a raw site, but many of her recipes are.
When I make this I use goji berries and cranberries instead of currants and raisins and I soak the shredded coconut (or use fresh.)
It's delicious, and definitely a full meal, I take it to dinner parties where I know it'll be the only thing I can eat because it's satisfying for me and everyone tries it because it's so colourful.
(I often don't tell people it's raw pumpkin, they just think it's carrot.)
Ingredients:
Butternut Ambrosia Salad
1/3 cup dried cranberries
1/3 cup golden raisins
1/4 cup dried
currants
1 cup water
8 cups butternut squash, peeled, deseeded, and cut into 1-inch cubes
2 cups Gala or Golden Delicious apples, peeled, cored, and diced
3/4 cup
celery, diced
1/2 cup green onions, thinly sliced
1/2 cup shredded coconut
1/2 cup raw walnuts, roughly chopped
1/3 cup raw sunflower
seeds
1/3 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
1/4 cup orange juice
2 T. lime
juice
2 T. tamari, soy sauce, or Bragg Liquid Aminos
1 T. garlic, minced
1 T. sesame oil
1 1/4 t.
cinnamon
3/4 t. ground ginger
3/4 t. curry powder
Preparation:
In a small bowl, place the dried cranberries, raisins, and currants; pour the water over the top, and set aside for 20-25 minutes or until plump. In a food processor, working in batches, process the cubes of butternut squash to finely chop them. Transfer the finely chopped butternut squash to a large bowl and repeat the process with the remaining cubes of butternut squash. Add the apples, celery, green onions, coconut, walnuts, and sunflower seeds, and toss lightly. Drain the plumped fruits and add them, along with the remaining ingredients, to the bowl, and toss the mixture well to combine. Set the salad aside for 15 minutes or more, to allow the flavors to blend before serving.
1 response to "Butternut Ambrosia Salad"
1. yum
yum