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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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Winter Squash and Honey-Almond Cranberry Salad

Total:: 25 min
Prep:: 25 min

Yield:: 4 to 6 servings

Ingredients

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

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.

My Private Notes

Name: Winter Squash and Honey-Almond Cranberry Salad
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 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