Acorn Squash Fall Salad

Ingredients

1 medium Consalo Family Farms acorn squash

Consalo Family Farms Mixed Green Leaf and Red Leaf Lettuce

2 oz. Goat cheese

1 tablespoon pumpkin seeds

2 tablespoon dried cranberries

1/2 small apple cut into matchsticks

1 tablespoon Sunflower seeds

Pecans

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

Salt and Freshly ground pepper to taste

Instructions

1. Preheat the oven to 375 F.

2. Cut acorn squash into wedges and remove seeds.

3. Drizzle olive oil over the squash and season with salt and pepper.

4. Place in the oven for 25-30 minutes or until tender then cut into chunk pieces.

5. In a mixing bowl, add Extra Virgin Olive Oil, balsamic vinegar, salt and pepper and stir vigorously.

6. In a large bowl, combine the squash, mixed lettuce, apple, cranberries, pumpkin seeds, sunflower seeds and the dressing. Toss to combine.

7. Sprinkle with goat cheese and pecans before serving.