When it's getting cooler I think it is nice to have a warm salad with Autumn flavors, some more American-like pumpkin\squash and dark greens, and some that remind me of European vacations like chestnuts. The mix of colors can also brighten a gray Autumn day. —Cordelia
Peel and clean the squash\pumpkin. Cut in half lengthwise and then in 1/2 inch thick strips.
Put the squash pieces on a sheet pan. Drizzle with 1-1.5 tablespoon of olive oil, salt, 1 tablespoon of honey and teaspoon of thyme. Mix well and bake for about 20 minutes, until fork soft, but not too soft to fall apart. In the last 2 minutes put under the broiler for color.
Wash the greens, cut out the stem all through the leaf and then cut in 1/2 thick ribbons.
Cut the half onion into very thin strips.
Warm a pan with about 1 tablespoon of oil. Add the onion and a bit of salt. satue for 10 min. Add 2 minced cloves of garlic. Satue a little longer and add the greens on high heat. Mix and satue for 5 minutes. Grate about 1/8 teaspoon of nutmeg and add salt and pepper. Add the Vermouth, salt and pepper and satue for few more minutes.
Add the chestnuts cut in half and let them warm a bit. Take off the heat and add the baked squash. mix gently so the squash won't fall apart. Taste for salt.
Mix the dressing in a small jar.
After you plate the salad sprinkle with pumpkin seeds, cranberries and drizzle with some of the dressing.