Ingredients

• Ingredients Scale 1x2x3x 2 small delicata squash 1 1/2 cups fresh cranberries 1 cup pecans 2 tablespoons pure maple syrup dash of cinnamon, optional 1/4 red onion, thinly sliced 5 oz. baby leafy greens (kale, chard, spinach, arugula) 1 1/2 – 2 cups cooked quinoa, wheat berries or farro, optional Apple Cider Dressing 2 tablespoon apple cider vinegar 2 tablespoons pure maple syrup 1 heaping tablespoon dijon mustard 1 – 2 tablespoons water or olive oil

Preparation

• Instructions Preheat oven to 400 degrees F. Squash: Wash delicata squash, cut ends off, slice in half lengthwise and scrape seeds out with a sharp-edged spoon. Lay squash cut side down and cut into 1/4 inch slices. Toss with 1 tablespoon olive oil. Using a rimmed baking sheet lined with a silpat, parchment paper or lightly greased, lay pieces in a single layer and lightly sprinkle with mineral salt. Cook for 40 minutes stirring once or twice. Candied Nuts: In a medium bowl, toss the nuts and cranberries with a glug of maple syrup and dash or two of the optional cinnamon. Place mixture on a small rimmed baking sheet that has been lined or lightly greased. Add to the oven with the squash for the first 10 – 15 minutes of baking stirring after 10 minutes. Remove, let the nuts harden. Vinaigrette: In a small bowl combine the dressing ingredients and mix well. Assemble: In a large mixing bowl combine the leafy greens, onion, slightly cooled squash, cranberry/nut mixture and dressing, toss well. Add in cooked grain of choice and gently toss again.Season with salt and pepper. Serve warm or at room temperature, can also be served chilled. Serves 4 – 6 Store: Leftovers can be stored covered in the refrigerator for 3 – 4 days.