A delightful and flavorful salad featuring tender squash, aromatic spices, and fresh herbs.
Peel the butternut squash, remove the seeds, and cut it into bite-sized cubes.
Use a sharp knife to make peeling and cutting the squash easier.
Bring a pot of salted water to a boil and cook the squash cubes until tender, about 8 minutes. Drain and let cool.
Check the squash for doneness by piercing it with a fork; it should be soft but not mushy.
In a mixing bowl, whisk together the lemon juice, olive oil, cumin, cinnamon, cayenne, salt, and minced garlic to make the dressing.
Adjust the seasoning of the dressing to your taste before mixing it with the salad.
Combine the cooked squash, raisins, chopped parsley, sliced cucumber, and radishes in a large bowl.
Ensure the squash is completely cooled before mixing to avoid wilting the fresh ingredients.
Pour the dressing over the salad and toss gently to combine. Serve immediately or at room temperature.
Let the salad sit for a few minutes after tossing to allow the flavors to meld together.
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