Spinach and Butternut Squash Salad with Nuts and Cranberries
2 cups butternut squash, peeled and cut into ½-inch cubes
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons brown sugar
½ cup walnuts
2 tablespoons red wine vinegar
2 teaspoons honey
salt and pepper to taste
4 cups of baby spinach
½ cup dried cranberries
Roast or boil squash cubes. I boiled them and some overcooked so I recommend roasting.
Melt butter in a saucepan over medium heat.
Once the butter bubbles, stir in brown sugar, followed by walnuts.
Sauté nuts; stir frequently until coated with mixture, 6 minutes.
Remove from heat and allow to cool completely.
Whisk vinegar, honey, remaining 4 tablespoons olive oil, salt and pepper to taste in a small bowl.
Combine spinach, squash, walnuts and cranberries in a large bowl.
Drizzle dressing and toss.
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