Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.
Save Recipe Print
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spicy Cranberry Chutney

Recipe courtesy of Claire Robinson

Squash Soup

Recipe courtesy of Alton Brown

Cranberry Relish

Recipe courtesy of George Stella

Fresh Cranberry Relish

Recipe courtesy of Tyler Florence

Cranberry-Orange Sauce

Recipe courtesy of Tyler Florence

Greek Salad

Recipe courtesy of Rachael Ray

Make-Ahead Cranberry Sauce

Recipe courtesy of Ina Garten

Cranberry and Orange Wild Rice

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword