We loved this salad!!!! It was so fresh, spicy, sweet and yummy! The flavour combination of all the different veggies with the marinade was awesome! I used all the optional add-ins and especially enjoyed the crispness of the cucumber with the mellow squash (I used hokkaido in place of butternut). I reduced the oil a tad and left out the sugar due to personal preference.
All in all a wonderful salad recipe that I will make over and over again! YUM!
Made and reviewed for Veggie Swap #28 and the Eating Well Event in the Photo Forum November 2010.
P.S.: I added in a tomato that I needed to use up and it was really good in there, too.
This is a nice fall salad! Do be careful you don't over cook the squash!! I used California raisins & flat leaf parsley. I did use more dark brown sugar than called for & no cayenne per preference here. The optional I used was green onion and it went well! I followed the rest of the non optional ingredients exactly. I may make this again for DH to taste. Made for Veggie Swap 27 ~ October 2010.
Delicious! This has a great combination of flavors and is a great fall salad. I took it to a party and got lots of compliments. I roasted the squash instead of boiling it; I cut it into chunks as directed and then put them in a 9x13 pan, and drizzled them with olive oil and sprinkled with salt and pepper. Then they went into a 400F oven for ~35 minutes; I added the raisins for the last five minutes or so. I would not hesitate to make this again!
We had found this recipe on a card in Safeway. Since we seem to lose all these cards we were hoping to find a version on line. VOILA- you came through--Thanks! This recipe is one ofour favorite ways of eating squash. The tastes are complex and refreshing. Outstanding!
Nice change of pace for butternut squash. Attractive, colorful dish.