Butternut Ambrosia Salad

Recipe Ingredients

1/3 cup	30g / 1.1oz	Dried cranberries
1/3 cup	53g / 1.9oz	Golden raisins
1/4 cup	15g / 0.5oz	Dried currants
1 cup	237ml	Water
8 cups	1584g / 55oz	Butternut squash - peeled, seeded,
		And cut into 1-inch cubes
2 cups	474ml	Gala or Golden Delicious apples - peeled, cored,
		And diced
3/4 cup	82g / 2.9oz	Diced celery
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
1/2 cup	46g / 1.6oz	Shredded coconut
1/2 cup	73g / 2.6oz	Raw walnuts - roughly chopped
1/3 cup	36g / 1.3oz	Raw sunflower seeds
1/3 cup	5.3g / 0.2oz	Freshly-chopped cilantro
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
1/4 cup	59ml	Orange juice
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Tamari
		= (or soy sauce or Bragg Liquid Aminos)
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Toasted sesame oil
1 1/4 teaspoons	6.3ml	Cinnamon
3/4 teaspoon	3.8ml	Ground ginger
3/4 teaspoon	3.8ml	Curry powder

Recipe Instructions

In a small bowl, place the dried cranberries, raisins, and currants; pour the water over the top, and set aside for 20 to 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.

This recipe yields 2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.