Ingredients
- For the Salad
- 1 cup quinoa (color of your choice!)
- 1 acorn squash, cut into 1 inch slices
- 2 northern spy apples, diced
- 1 cup Arugula
- 1 small bunch of chard, about 5 leaves
- 2 tablespoons Olive Oil
- 1/4 teaspoon Cardamom
- 1/2 teaspoon vietnamese cinnamon
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1/4 cup Toasted Pecans
- 1/4 cup Toasted Pepitas
- Simple Honey Dijon Vinaigrette
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- juice of one lemon
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
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