Butternut Squash Slaw

  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 3 1/2 cups
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Ingredients

2 tablespoons maple syrup

2 tablespoons vegetable oil 

3 tablespoons sherry vinegar 

1 pound butternut squash, peeled, grated on a box grater 

1/2 bunch flat-leaf parsley, leaves chopped 

2 tablespoons chopped dried cherries 

1/4 cup sunflower seeds, toasted 

Kosher salt and coarsely ground black pepper 

Kosher salt and coarsely ground black pepper

Directions

  1. Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

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