Raw Butternut Salad with Cranberry Dressing

***Update: I’d like to announce that Lexi of Lexi’s Kitchen and Erin of The Goodness Life are going to be the new Project Managers for The Food Matters Project. They will be the go-to girls to contact with your recipe picks and any other questions you may have. You can reach them at this same FMP email.

As many of you know, Kathryne and I have become busy with other projects and so we are very thankful that Lexi and Erin will be taking over the running of the project. This means that we should be able to get back on track with things like Pinterest and the weekly wrap-up posts.

I think I can speak on behalf of Kathryne and say that we are both so proud of what this has become. We’ll still be around as much as we can, but we know Lexi and Erin will be able to provide the extra attention that this project deserves and we couldn’t be happier about that. Thank you all for your ongoing participation – we couldn’t have done it without you!***

Hey all, Erin here. Lexi and I are so very excited to take on the task of managing this project! We have updated the Pinterest board and will be resuming the weekly wrap-ups, as well as keeping the schedule up to date, so you can see what recipes are coming up well in advance. We’d love to get the word out about the Food Matters Project once again, so if everyone could put a blurb on their blog asking any who are interested to join us – the more the merrier! Also, please feel free to link to our new Pinterest board, and include your twitter handle in your comment this week so we can follow you and tweet about your delightful dishes!

Now, on to this week’s recipe:

Erin has chosen this week’s recipe.

Show us your take! Leave your link below.

Non-blogging participants: If you made this dish, let us know your thoughts here or on our Facebook page—where you can also upload your own photos to our wall!


15 thoughts on “Raw Butternut Salad with Cranberry Dressing

  1. I tried this recipe close to as-is but had dried cranberries and no orange juice. Served it on a bed of spinach with pepitas and feta and brought it to a Harry Potter birthday party for the Great Feast. Those 11 year olds gobbled it up! 🙂 I told them it was salamander guts so it added to the intrigue–ha ha.

    I also sauteed some leftovers with some olive oil and that was probably even better than cold/raw. I like the versatility of this dish.


    Also, my twitter account is @dinnerwithaura if anyone wants to follow me!

  2. I dressed my butternut squash with an orange vinaigrette and topped it with dried cranberries, Marcona almonds, and blue cheese. What a fantastic combo. Great pick Erin. I never knew raw squash could be this good.


    I would also like to thank Kate and Sarah for all they did for this project. They did an amazing job. Erin and I are looking forward to continuing on with the FMP.

  3. We were on vacation all last week, so no cooking for us…although we did PLENTY of eating!

    Thank you to Sarah & Kate for getting this project started! It has been so much fun. Congrats to Lexi & Erin on your new roles!

    If you’d like to follow me on Twitter, I’m @thelushers! Tom tweets, too…mostly about beer @mrlusher.

  4. Lexi and Erin, thank you so much for taking over this project. Can’t wait to follow along as it continues! It’s been an honor to be involved and I hope to cook along with you as time allows.

    • Kate and Sarah, thanks to both of you for all the time and hard work you put into making this project a reality! We wouldn’t be doing this if it wasn’t for all your efforts and we are both so pleased to be able to carry on with it! 🙂

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