Diva Tasting: Fall Salad…

Fall Salad
1 Acorn Squash – Peeled, Seeded, And Cut Into 1-Inch Cubes
2 Tablespoons Olive Oil
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Onion Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Dijon Mustard
1 Teaspoon Grated Orange Zest
1 Teaspoon Garam Masala
1 Clove Garlic, Minced
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1/2 Cup Olive Oil
1 (5 Ounce) Package Baby Arugula
1/4 Cup Dried Cranberries
1/4 Cup Chopped Pistachios
2 Ounces Crumbled Chevre (goat Cheese)
Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper.
In a resealable bag toss with 2 tablespoons olive oil, add cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, sprinkle spice mixture over squash cubes, shake in bag until coated. Spread acorn squash cubes onto prepared parchment lined baking sheet.
Bake on the center rack of preheated oven until squash are tender, 20 to 25 minutes. Remove from oven and allow to cool completely.
Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.

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