Winter Squash and Honey-Almond Cranberry Salad

Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 to 6 servings
Save Recipe


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


  1. 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. 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.

Winter Squash Soup

Squash and Spinach Lasagna

Roasted Butternut Squash

Roasted Butternut Squash

Squash Soup