Diets

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.

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.