Raw Butternut Squash and Kale Salad Serves 4-6


1 butternut squash (about 1 pound), peeled, seeded and grated by hand or with a food processor 1 cup kale, washed and stems removed, cut into very thin strips 1/2 cup dried cranberries or goji berries or cranberries

1/4 cup olive oil

1 tablespoon rice vinegar (I use apple cider vinegar)

1 tablespoon fresh orange juice

2 tablespoons fresh ginger,

minced Salt and freshly ground black pepper, to taste

Add the squash kale and cranberries to a large serving bowl. Whisk together the remaining ingredients, pour over the salad and toss to combine well, adjust seasonings to taste. Refrigerate, covered, for an hour before serving.

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