Roasted Acorn Squash Salad with Quinoa

Directions

Squash

1. Preheat oven 400°F (204°C).
2. Wash squash and cut in half length wise.
3. Remove seeds and cut ¼ strips width wise (half circles).
4. Place on a lightly sprayed tin foil lined pan single layer.
5. Drizzle with olive oil and season with salt and pepper (both sides).
6. Bake in preheated oven for 20 minutes, turning mid-way. Remove from oven and let cool slightly.
7. On a serving dish arrange a bed of arugula topped with cranberries and cooked squash halves.
8. Garnish with quinoa, shaved cheese and pumpkin seeds.
9. Drizzle with dressing prior to serving.

Dressing

1. Combine all ingredients and mix until combined.
2. Let dressing sit in refrigerator for 1 hour prior to serving.