foolproofliving

0 Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set them aside.
1 Arrange the sliced acorn squash on baking sheets in a single layer.
2 Mix together olive oil, maple syrup, ground cinnamon, salt, and pepper in a small bowl. Brush each acorn squash slice with the mixture on both sides.
3 Roast them in the oven for 15 minutes. Remove from the oven, flip them over and roast for another 15 minutes or until they are lightly browned. Let them cool while you are working on the rest of the ingredients.
4 To make the salad dressing: Whisk together the olive oil, apple cider vinegar, salt, and pepper in a large salad bowl (this is the bowl you will put everything together).
5 To assemble the salad: Place salad greens and arugula into the bowl with the dressing. Give it a gentle toss to ensure all the leaves are coated with the vinaigrette. Add in the cooked quinoa, dried cranberries, and pomegranate seeds. Toss to combine.
6 Transfer it to a large plate (the one you’ll serve it in)* and top it with the roasted acorn squash slices. Garnish with goat cheese and pepitas (pumpkin seeds.) Taste for seasoning and add more if necessary. Serve.