Fall Pumpkin Salad

INGREDIENTS

½ small Savoy cabbage, finely shredded cone #2

1 carrot, grated cone #2

2 cups raw winter squash or pumpkin cone #2, #1

2 Apples cone #2

1 cup fresh parsley, chopped

1 green onion, finely chopped

¼ cup dried cranberries

¼ cup raw sunflower seeds- soaked for 5 hrs then drained

Dressing:
¼ cup vinegar

1 tbsp Dijon mustard

1 tbsp fresh ginger, grated

3 T. Veganaise

1/4 c Olive Oil

½ tsp sea salt

¼ tsp black pepper

INSTRUCTIONS

Add all ingredients to a large a mixing bowl. Set aside

In a separate bowl, add vinegar, oil, mayo, ginger, chilies, salt, pepper and Dijon mustard. Blend until well combined. Pour over reserved salad and stir well. Serve immediately, or refrigerate for a few hours to allow flavors to develop. This salad will keep for 2-3 days in the refrigerator.