Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.
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Winter Squash and Honey-Almond Cranberry Salad
Total:
25 min
Prep:
25 min
Yield:
4 to 6 servings
Total:
25 min
Prep:
25 min
Yield:
4 to 6 servings

Ingredients

Directions

1) Halve, seed and peel squash. Cut into bite-size cubes. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, the squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.

2) Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing.

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