The other day, I made this unbelievable pizza for my yoga girls post class. With a few wedges of acorn squash leftover and only a few days of work this week before Thanksgiving, I assembled a quick salad to take to work. The squash, pumpkin seeds and cranberries are so seasonal while the gorgonzola (also a leftover) lends richness....
acorn squash salad.
acorn squash (peeled and cut into wedges, drizzled with olive oil, maple syrup, salt, pepper and chili flakes then roasted in a 400 degree oven for 20 minutes)
small handful cranberries
small handful pumpkin seeds
small handful gorgonzola cheese
mixed field greens
Cut acorn squash into bite size pieces. In an airtight container, assemble all ingredients. Add a splash of vinaigrette once ready to eat.