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Butternut Salad with Cranberry Vinaigrette

This salad previews late fall flavors. To speed things up, look for peeled butternut squash cubes in your supermarket’s refrigerated section.

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This salad previews late fall flavors. To speed things up, look for peeled butternut squash cubes in your supermarket’s refrigerated section.

Servings
4

Ingredients

  • 1 1/2 lb. butternut squash, peeled and diced
  • 1/2 cup dried cranberries, divided
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. olive oil
  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced (1 tsp.)
  • 1/8 tsp. salt
  • 1/2 cup slivered almonds
  • 1 10-oz. pkg. mixed baby greens

Preparation

1. Steam butternut squash cubes 7 to 10 minutes, or until tender.

2. Place 1/4 cup dried cranberries in bowl, and cover with boiling water. Steep 2 minutes, then drain. Transfer to blender with vinegar, oil, mustard, garlic, salt, and 1/4 cup water. Blend until very smooth.

3. Toast almond slivers in small skillet 3 to 5 minutes over medium heat, shaking pan often. Set aside.

4. Toss greens with dressing in large bowl. Top with warm squash, almonds, and remaining 1/4 cup cranberries.

Nutrition Information

  • Calories 265
  • Carbohydrate Content 34 g
  • Cholesterol Content 0 mg
  • Fat Content 14 g
  • Fiber Content 6 g
  • Protein Content 5 g
  • Saturated Fat Content 2 g
  • Sodium Content 173 mg
  • Sugar Content 15 g