Fresh Butternut Salad with Cranberry Citrus Vinaigrette

Fresh Butternut Salad with Cranberry Citrus Vinaigrette

Prep Time

15 minutes

Cook Time



3 people

This is one of those “salads” that tastes and satisfies perfectly as a hearty side dish. Wonderful flavor, filling without guilt and perfectly suited for all times of the year!

Just a hint of protein is all this recipe needs to substitute as a complete meal.


  • 1 small butternut squash (about 1 pound)
  • 2 ounces prosciutto, thinly sliced
  • 1/2 cup crushed walnuts, pecans or your favorite nut
  • 1/4 cup dried cranberries
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 ounces grated Parmesan cheese (about 1/2 cup)
  • Salt and black pepper to taste


For the Salad

  • 1 Cut the neck of the squash from the bulb, saving the bulb for another use. Peel the neck portion and cut in half lengthwise.
  • 2 Using a vegetable peeler, or mandolin if you have one, create long, thin ribbons of squash. Place ribbons in a large bowl.
  • 3 Cut sliced proscuitto into 2-inch segments and add to squash along with remainder of ingredients.
  • 4 Toss well, cover and refrigerate at least 1 hour before serving drizzled with Cranberry Citrus Vinaigrette.

For the Vinaigrette:

  • 1 Place 1/2 cup extra virgin olive oil, 1/4 cup cranberry juice, 1/4 cup orange juice, 1 teaspoon grated orange zest and 2 tablespoons balsamic vinegar in a blender or food processor and process until completely emulsified.



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