[donotprint]Apples are coming into season, so I think it's time to reinvent a 100-year old classic. …
[donotprint]Butternut squash makes a lovely fall side dish, but have you considered it for salad? When Almond Accents asked me to create fall salad recipes, I thought winter squash would be perfect with their honey roasted almonds and dried cranberries. First, I roasted cubed squash with maple syrup, lemon juice, garlic and red pepper flakes. But it took too long, stuck to the pan, and there didn’t seem to be enough roasty-caramelized flavor to benefit the effort. When I don’t have patience with a recipe I know it needs to be easier. So my solution was to skillet-cook the squash cubes, mix with maple-lemon dressing, then serve warm over greens drizzled with the rest of the dressing. Simple! It’s fall-festive and colorful too, just right for a holiday table!
Almond Accents take salads from plain to fancy in a jiffy and are available in 6 flavors in your supermarket produce section. Their newest flavors are Honey Roasted with Cranberries, Sea Salt & Cracked Pepper, and Sweet Roasted Pomegranate. Dried pomegranate seeds are crunchy, tart and sweet – new to me! Try this flavor in my Quinoa Salad with Edamame and Pom. See more recipes that I tested for Almond Accents by Cat Cora and other chefs . [/donotprint]
Butternut Squash Salad
Makes 4-6 servings.
Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish. Red pepper flakes can be hot so use less for a little ‘cooler’ dish.
1 small butternut squash* (about 1-1/2 pounds or 4 cups cut up)
4 tablespoons olive oil, divided
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 Almond Accents Honey Roasted Almonds with Cranberries
4-6 cups arugula or baby spinach leaves
Halve, seed and peel squash. Slice or cube into bite-size pieces.
Heat a large skillet over medium heat. Add 1 tablespoon olive oil, squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.
For dressing, whisk together remaining 3 tablespoons olive oil, maple syrup and lemon juice; add 2 tablespoons to squash. Stir in Honey Roasted Almonds and Cranberries.
Serve squash warm or cool over arugula or spinach; drizzle with remaining dressing.
*Kitchen Tip: See Rita’s Butternut Squash Soup for a simple way to cube squash.
Recipe by Rosemary Mark. Photo by Amy Neunsinger. Styling by Kate Martindale.