Butternut Salad with Cranberry Vinaigrette

• 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.)
• 18 tsp. salt
• 1/2 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.
3. Steep 2 minutes, then drain.
4. Transfer to blender with vinegar, oil, mustard, garlic, salt, and 1/4 cup water.
5. Blend until very smooth.
6. Toast almond slivers in small skillet 3 to 5 minutes over medium heat, shaking pan often.
7. Set aside.
8. Toss greens with dressing in large bowl.
9. Top with warm squash, almonds, and remaining 1/4 cup cranberries.

butternut squash, cranberries, balsamic vinegar, olive oil, mustard, clove garlic, salt, almonds, mixed baby greens

Taken from www.vegetariantimes.com/recipe/butternut-salad-with-cranberry-vinaigrette/ (may not work)