Julienned butternut and shaved fennel salad

julienned butternut and shaved fennel salad

Sometimes you just need something cleansing at the Thanksgiving table. This is really two cleansing salads in one. The raw butternut squash is julienned (I needed to get my money’s worth out of the gadget I bought to pull off dymnyno’s zuccaghetti) and dressed with some sweet and spicy ingredients commonly paired with it. The shaved fennel gets dressed with the winter trio of orange juice, honey and cumin. Since you marinate the veggies in their respective sauces for about 30 minutes before serving, you can serve the main course while the squash and fennel are becoming one with their dressing, and then just compose this salad to serve as a palate cleanser before you roll out the pies.

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