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.
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