Sunday, December 22, 2013

Butternut Salad with Cranberry Vinaigrette

This is a great winter salad and would be awesome for a Holiday Party!!

Serves 4
30 minutes or fewer
This salad previews late fall flavors. To speed things up, look for peeled butternut squash cubes in your supermarket’s refrigerated section.
  • 1 ½ lb. butternut squash, peeled and diced
  • ½ cup dried cranberries, divided
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. olive oil
  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced (1 tsp.)
  • ⅛ tsp. salt
  • ½ cup slivered almonds
  • 1 10-oz. pkg. mixed baby greens
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


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