4 T olive oil
2 T chopped walnuts
2 T dried fruit (raisins, cranberries, diced mango, peaches)
4 carrots, peeled
1/2 medium butternut squash (equal to the amount of carrots), cleaned and skinned
juice of 1/2 a lemon
juice of 1/2 an orange
1 T honey
1) Place a small saute pan over medium heat. Add olive oil and let heat for a minute. Add walnuts and dried fruit and warm through, about 2-3 minutes, stirring continually. Set aside to cool slightly while you prepare the vegetables and dressing.
2) Using a vegetable peeler, peel long "ribbons" from the carrots and squash. Place in a serving bowl.
3) To make dressing: combine lemon and orange juice, 2T olive oil and the honey in a small bowl and whisk together, adding salt and pepper to taste.
4) Toss carrots and squash together, then fold in walnuts and fruit. Pour dressing over salad and mix together well. Garnish with fresh parsley, if desired.