Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.
Save Recipe Print
Winter Squash and Honey-Almond Cranberry Salad
Total:
25 min
Prep:
25 min
Yield:
4 to 6 servings
Total:
25 min
Prep:
25 min
Yield:
4 to 6 servings

Ingredients

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

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Warm Farro Salad with Roasted Butternut Squash and Spiced Cranberry Vinaigrette

Recipe courtesy of Erin Zircher

Browse Reviews By Keyword

          Latest Stories