Julienned butternut and shaved fennel salad

By • October 25, 2010 • 19 Comments



Author Notes: 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.cheese1227

Serves 4-6 depending on how much turkey was eaten

Spicy raw butternut salad

  • 1 teaspoon Vietnamese garlic chili sauce
  • ½ teaspoon sugar
  • 1 tablespoon rice vinegar
  • 4 Tbsp light vegetable oil
  • The straight neck from a sizable butternut squash, peeled and cut in half, julienned using wither a julienne peeler or the appropriate fitting on you mandolin

Marinated shaved fennel

  • Juice of half an orange (about 1/4 cup)
  • 2 teaspoon honey
  • 3 tablespoons of good olive oil.
  • ½ teaspoon cumin seeds, dry toasted and ground
  • kosher salt and ground black pepper to taste
  • Two whole fennel bulbs (safe the fronds for garnish), halved, cored and shaved on a mandolin
  • Pomegranate seeds, optional garnish
  1. Prepare each dressing separately in two medium sized bowls.
  2. Approximately 30 minutes before you want to serve the salad, put the raw julienned squash into its dressing, tossing to coat, and put the fennel into its dressing, also tossing to coat.
  3. When it’s time to plate the salad (you can do this on individual plates or on a platter for family-style service), first spread the shaved fennel in one layer on the plates/platter. Then pile the julienned squash on top of it. Sprinkle with fennel fronds and (optional) pomegranate seeds.
  4. Serve immediately.
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Comments (19) Questions (0)

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over 3 years ago Sagegreen

Oh, I just noticed this one! Love the health appeal.

Christine-28_small(1)

over 3 years ago cheese1227

Well, we can kid ourselves that we might possibly, maybe consider something healthy on Thanksgiving.

Me

over 3 years ago TheWimpyVegetarian

I love the sound and look of this one, and how nice to have something light and healthy! I was thinking even a little lime juice with the raw butternut part of the salad.

Christine-28_small(1)

over 3 years ago cheese1227

Oh, yes. Lime juice would be a nice addition.

Lnd_jen

over 3 years ago lastnightsdinner

Ha! The OXO julienne peeler, I presume? I love that thing, and used mine on butternut squash last Thanksgiving for a recipe I was working on for Edible Rhody. Your salad looks great, love anything with fennel in it, and I'm wondering if you think lemon or Meyer lemon juice would work as a substitute for the OJ? (I'm allergic to oranges and their juice.)

Christine-28_small(1)

over 3 years ago cheese1227

Hmmm, good question. I don't think I've had lemon and fennel together. Have you? You could just use a vinegar for the acid and bump up the honey a little.

Summer_2010_1048

over 3 years ago Midge

This sounds so perfect for Thanksgiving. Must now invest in a julienne gadget.

Christine-28_small(1)

over 3 years ago cheese1227

The gadget is great. But the julienne fitting on the mandolin works really well too.

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almost 4 years ago cbear1984

This looks great! Totally saved.

Christine-28_small(1)

over 3 years ago cheese1227

Thanks. I had extra squash and fennel after testing this so now I have fennel and squash soup!

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almost 4 years ago dymnyno

Great recipe...great idea!! I love, love that you have found yet another use for the julienne instrument!! This sounds delicious...thanks for another ingenious and creative recipe.

Christine-28_small(1)

over 3 years ago cheese1227

No, THNAK YOU! I have made your recipe and variations of it at least 25 times since you posted it, always to much acclaim!

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Beautiful - love the flavors and the idea of something raw and refreshing. I need to practice with my julienne thing (I got one after Dymnamo's zucaghetti too) but mine doesn't come out quite so pretty ....

Christine-28_small(1)

almost 4 years ago cheese1227

Bnut squash takes a bit more effort than zucchini for sure. I have a very thick (like 2-inch thick) wooden cutting board and I put neck (that I've cut in half) haning just a bit off the edge of the board and draw the peeler down. Having that extra bit at the end lets me get the long pieces without totally killing my knuckles.

My_love-1

almost 4 years ago Table9

So creative! Cannot wait to try...is this a self-developed recipe?

Christine-28_small(1)

almost 4 years ago cheese1227

I've had the fennel/orange combo many times in Italy. But I've never had raw butternut before. I tried blanching it for like 10 seconds to soften it a bit, but I really preferred the crunch of it raw.

My_love-1

over 3 years ago Table9

Me too. I love vegetables raw that you would not normally think to eat raw...I really enjoy a good shaved raw zuchinni salad w/ a great olive oil and even more white wine vinegar mix.

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almost 4 years ago Jennifer Ann

perfect!

Christine-28_small(1)

almost 4 years ago cheese1227

Thanks! All of the ideas for cooked bnut squash seemed to be exhausted so I went for the cold/raw extreme.