Butternut Salad with Cranberry Vinaigrette

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.

via http://www.vegetariantimes.com/recipe/butternut-salad-with-cranberry-vinaigrette/

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