Autumnal Quinoa Salad

Directions

1. First, roast the squash. Preheat the oven to 375. Use 1 tablespoon of olive oil to oil the pan- make sure it is evenly coated or the squash will stick. Sprinkle squash with remaining 1 tablespoon of olive oil. Combine the cinnamon, cardamom, cayenne, salt and pepper. Sprinkle the spice mixture on top of the squash. Use your hands to make sure the squash is even coated with oil and spices. Roast in the oven for 15 minutes. Meanwhile, cook your quinoa according to the package instructions.
2. At the fifteen minute mark, add the apple pieces. Roast for another 10 minutes. Using a fork, test the acorn squash for doneness. It should be tender, but not mushy.
3. While the roasted squash and apples are cooling, strip the leaves from the stalks of chard. Cut the leaves into ribbons. Save the stalks for another use.
4. Assemble the vinaigrette. Combine all ingredients in a mason jar or other container with a tight fitting lid. Shake vigorously until ingredients form an emulsion.
5. Remove the skin from the squash. Dice the squash into bite size pieces. Combine the squash, apples, warm quinoa, arugula and chard into a bowl. The warm quinoa will gently wilt the arugula and chard, so that they are tender but not overcooked. Add the vinaigrette and combine well. Top with the toasted pepitas and pecans before serving.