Butternut Squash Slaw
- Level: Easy
- Yield: 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 179
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 367
- Total: 45 min
- Active: 15 min
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
- 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.