Fall Harvest Salad

Needing something a little lighting after pigging out this Thanksgiving weekend (and throughout the week with leftovers!) This fall harvest salad is a go to. Roasting the acorn squash warms the kitchen with delighful scents of fall spices. Enjoy!

Ingredients:

• 1 acorn squash

• 1 tbsp olive oil

• 1/4 tsp cayenne pepper

• 1/4 tsp all spice

• 1/4 tsp cinnemon

• 1/4 tsp cumin

• thyme stems

• salt and pepper

• 4-5 handfuls mixed greens

• 1/2 cup peacans or almonds or walnuts (whatever nut you like best)

• 1/2 cup dried cranberries

• 1/2 cup crumbled goat cheese

• additional 2 tbsp olive oil

• 1 tbsp balsamic reduction

Directions:

1. Cut acorn squash in half, clean out the seeds and slice into 1/2 inch thick pieces.

2. Place squash in large bowl and coat in oil, spices and salt & pepper. Lay in single layer on a greesed baking sheet and roast at 375 for 15-20 minutes

3. While squash is roasting prepare the salad. Mix greens, nuts, cranberries, additional oil and balsamic in a large bowl. top with goat cheese and roasted squash