Acorn Squash Salad

Preheat oven to 375 F. With a sharp knife cut acorn squash in half and remove seeds. Place the squash halves on a rimmed baking sheet cut side down.

Peel beets (I suggest using rubber gloves) and wrap in foil. Place the foil pack on the baking sheet as well. Wrap each sweet potato in foil and place on the baking sheet.

Roast vegetables in the 375 F oven for 30 minutes or until a fork slides out easily when inserted. Remove from oven and allow to cool.

Once cool, remove squash from skin, peel potatoes and cut all the veggies into 1/2 inch pieces.

In a large mixing bowl add oil, vinegar and syrup as well as salt and pepper to taste. Add the vegetables and toss lightly then set aside for 10 minutes.

In a saute pan place almonds and saute over medium heat to toast nuts.

On each of 4 serving plates place 1/2 cup of quinoa and top with 1/4 of the vegetable mixture. Sprinkle 1/4 of the almonds on top. Break apart the goat cheese and crumble on top. Serve with a garnish of arugula. Serve and enjoy.