Raw Butternut Squash Salad With Raisins and Ginger

• 1 butternut squash (about 1 1/2 lb), peeled, seeded and grated
• 1/2 c raisins
• 1/4 c vegetable oil
• 1 to 2 tbsp apple cider vinegar, or to taste
• 1 tbsp minced fresh ginger
• Salt and freshly ground black pepper

Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.