Winter Squash and Honey-Almond Cranberry Salad

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1 small butternut squash (about 1 1/2 pounds or 4 cups cubed)

4 tablespoons olive oil, divided use

1 clove garlic, pressed or minced

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

2 tablespoons maple syrup

2 tablespoons lemon juice

3/4 cup Wonderful Almond Accents Honey Roasted with Cranberries

4-6 cups arugula or baby spinach leaves