- Category: Appetizers, Gluten Free, Vegetarian
Ingredients
- 1 butternut squash (about 1 pound), peeled, seeded and grated by hand or with a food processor
- 1 cup kale, washed and stems removed, cut into very thin strips
- 1/2 cup dried cranberries
- 1/4 cup olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh orange juice
- 2 tablespoons fresh ginger, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Combine all ingredients, toss and adjust seasonings to taste. Refrigerate, covered, for an hour before serving.
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