Instructions: In a small bowl, place the dried cranberries, raisins, and currants; pour the water over the top, and set aside for 20 to 25 minutes or until plump.

In a food processor, working in batches, process the cubes of butternut squash to finely chop them. Transfer the finely chopped butternut squash to a large bowl and repeat the process with the remaining cubes of butternut squash.

Add the apples, celery, green onions, coconut, walnuts, and sunflower seeds, and toss lightly. Drain the plumped fruits and add them, along with the remaining ingredients, to the bowl, and toss the mixture well to combine.

Set the salad aside for 15 minutes or more, to allow the flavors to blend before serving.

This recipe yields 2 quarts.

Yield: 2 quarts

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