Ingredients:
½ cup pecans, toasted and chopped
½ cup fresh or frozen cranberries, rinsed
¾ cup freshly squeezed orange juice
1 tablespoon minced fresh ginger
3 tablespoons olive oil
1 tablespoon maple syrup
sea salt freshly ground pepper
1½ pounds butternut squash

Directions:

  1. Preheat oven to 300 degrees. Toast the pecans for 15-20 minutes, or until fragrant. Allow to cool then chop coarsely. Set aside.
  2. Combine the cranberries, orange juice, and ginger in a small saucepan and bring to a simmer. Cover and cook, stirring occasionally, until the berries have begun to break apart, about 10 minutes.
  3. Remove from heat and add the oil, maple syrup, and some salt and pepper. Stir until well combined.
  4. Meanwhile, peel and grate the squash by hand or food processor. Transfer the squash to a large bowl. Add the warm cranberry dressing, and toss to combine.
  5. Top salad with toasted pecans. Serve at once or at room temperature.

Serves 8