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Winter Slaw with Maple Vinaigrette<\/p>\nWinter Slaw with Maple Vinaigrette<\/p>\n
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1 small butternut squash, about 1 lb., seeded and cubed<\/p>\n
4 medium carrots, peeled<\/p>\n
2 medium turnips, peeled<\/p>\n
3 parsnips, peeled<\/p>\n
1 large Granny Smith apple, peeled and cut in wedges<\/p>\n
4 T. olive oil, divided<\/p>\n
1 T. maple syrup<\/p>\n
3 T. apple cider vinegar<\/p>\n
1\/2 tsp. salt<\/p>\n
1\/4 tsp. pepper<\/p>\n
6 scallions, thinly sliced<\/p>\n
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In a large bowl, whisk\u00a0 2 T. of the olive oil, maple syrup, apple cider, salt, pepper and scallions.\u00a0 Set aside.\u00a0 Shred butternut squash, carrots, turnips, parsnips, and apples in a food processor using the medium shredding blade.\u00a0 Heat a large saut\u00e9 pan over medium high heat and add 2 T. of the olive oil.\u00a0 Add the vegetables and fruit and saut\u00e9, stirring occasionally for 6 – 10 minutes, or until they are tender crisp.\u00a0 Place in bowl with the vinaigrette and toss to coat evenly.<\/p>\n","protected":false},"excerpt":{"rendered":"
Winter Slaw with Maple Vinaigrette 1 small butternut squash, about 1 lb., seeded and cubed 4 medium carrots, peeled 2 medium turnips, peeled 3 parsnips, peeled 1 large Granny Smith apple, peeled and cut in wedges 4 T. olive oil, divided 1 T. maple syrup 3 T. apple cider vinegar 1\/2 tsp. salt 1\/4 tsp. pepper 6 scallions, thinly sliced In a large bowl, whisk\u00a0 2 T. of the olive oil, maple syrup, apple cider, salt, pepper and…<\/p>\n