Yield: 4

Ingredients                                                               Amount

Squash                                                                      2

EVOO                                                                      6 T + more to taste

S&P                                                                          to taste

Vinegar                                                                      2 T

Dijon mustard                                                             1 t

Arugula or mixed greens                                             4 C

Pumpkin seeds, toasted                                              2 T

Parmesan, fresh shaved                                              2 oz

Method:

Split and seed squash. Cut into cubes. Toss with EVOO and S&P and roast at 350° for 15 minutes. Remove from oven and set aside.

Prepare vinaigrette by whisking vinegar, mustard, S&P. Drizzle EVOO into mixture, whisking until emulsified. Season  as needed.

Toss greens with roasted squash and dressing. Garnish with pumpkin seeds and shaved cheese.

Ingredients

I cup quinoa, rinsed

2 cloves garlic, crushed

1/2 cup scallions, chopped

1 cup cherry tomatoes, halved

1 cup cucumber, chopped

1/2 cup radish, chopped

2 tablespoons fresh mint, chopped

Ingredients                                                Amount 

Baby Spinach                                          1 large package

Granny Smith Apple, unpeeled                         1

Extra Sharp Cheddar Cheese, cubed                1 C

Walnuts, toasted                                              ¼ C 

Dressing: 

Olive Oil                                                           ½ C

Balsamic Vinegar                                               ¼ C

Pure Maple Syrup                                              ¼ C 

Combine dressing. Season to taste with S&P. Toss Salad to coat before serving.