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Rawsome Creations More than a NUT MILK BAG is perfect for for juicing, sprouting & making nut milks.

Squash "Rice" and Cranberry Salad

Yield: approximately 8 cups

strawberries Ingredients

  • 1 small Butternut squash (about 1 lb), peeled, seeded and rough chopped
  • 1/2 small red or white onion, about 1/2 cup chopped
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander powder
  • 1/2 cup cilantro leaves, minced
  • 1 cup dried cranberries
  • 1 cup walnuts, crushed
  • 1 teaspoon salt

carrot Directions

For the "Rice" - In a food processor outfitted with the shredding blade, process the pieces of butternut squash and set aside in large bowl. Change to the "S" blade and process the squash again to form small rice like pieces. Do not over process, you want small rice like pieces but not mush. Set the "rice" aside in the large bowl again.

Add the onion, cumin, coriander, cilantro, cranberries (I slice these in 1/2), walnuts and salt. Mix well.

almond Notes

I love this salad and it's a winner with family and friends, it is a large amount so you might consider using 1/2 of the squash and other ingredients saving the remaining squash for soup. (recipe to come soon)

The salad will keep in the refrigerator for up to 3 days in a glass container.

Adapted from Ani Phyo's original recipe
© Brenda Hinton 2008 / BH
print/download recipe (pdf)

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last updated 13 October 2016 :: noon Caspar (Pacific) time
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