The Pioneer Woman Tasty Kitchen
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Raw Beet and Butternut Slaw with Maple Cinnamon Vinaigrette

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Prep:

Cook:

Level: Easy

System:

6

Description

This fall veggie slaw adds a fresh, crunchy burst of flavor to your Thanksgiving table—or any fall feast!

Ingredients

  • 1 pound Raw Beets, Peeled
  • 1 pound Raw Butternut Squash, Peeled
  • 3 whole Green Onions, Sliced
  • ¼ cups Diced Cilantro
  • ½ cups Diced Toasted Hazelnuts
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Maple Syrup
  • 2 teaspoons Spicy Brown Mustard
  • 1 dash Cinnamon
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation

Cut the beets and butternut squash into very thin julienne strips, about the size of matchsticks. Place all veggies and nuts in serving bowl.

Whisk together the oil, vinegar, maple syrup, mustard, cinnamon. Toss the vinaigrette with veggies. Add salt and pepper to taste.

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