Winter Squash and Honey-Almond Cranberry Salad

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