Winter Squash and Honey-Almond Cranberry Salad

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