Winter Squash and Honey-Almond Cranberry Salad
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 198
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 157
- Total: 25 min
- Prep: 25 min
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.