Some of my family members don’t like squash when I boil or bake it. But when I served it raw, everyone enjoyed it. The idea of making salad with butternut squash came to me when I was cubing them for a soup and my kids would stop eating them raw. I then tried and liked it. It was my first time eating squash raw. I later did a search on it and found out that it can be eaten raw and contains a lot of vitamins. It reddish color tells me butternut squash would contain some carotene just like carrot. Butternut squashes and the onions came from my garden. The eggs came from a family members farm and cost me $1 a dozen. We purchased apple on sale at $0.99/lb. Extra virgin olive oil and the vinegar are the expensive items. 51 oz. of Olive oil cost a little less than $10. And the organic raw apple cider vinegar about the same. I like to use raw apple cider vinegar in my salad as it contains the mother which is probiotic. Otherwise, any vinegar would work in this recipe.
3 Butternut squash peeled and grated
12 Eggs–Hard boiled
3 Apples peeled and grated
1 tbsp. Diced Onion
1/2cup of Extra Virgin Olive Oil
2 Tbsp. Raw Apple Cider Vinegar
Salt to taste
1- 2 tbsp. of sugar
3 yolks from the above hard boiled eggs
In a boil, add the shredded squash, cubed eggs, grated apples and diced onion.
In a small bowl, Break the yolks and add the vinegar, oil, salt and sugar. Mix well.
Poor on the salad mixture.
Stir to incorporate.