This salad is my latest obsession. I have eaten it so many times over the last few weeks and hope you will be inspired to recreate it in your own home.

Serves 4

Ingredients;

2 cups of arugula

1 cup of thinly sliced red cabbage

1 acorn squash (preparation below)

1/2 cup crumbled feta

1/2 cup of pumpkin seeds

2 shallots thinly sliced

Dressing;

1/2 cup of extra virgin olive oil(plus more for roasting)

1/4 cup of honey balsamic

1 tbsp of whole grain dijon

1.5 tsp of salt

1 tsp of fresh cracked pepper

Preheat oven to 375º. Cut the top of the acorn squash off, take a spoon and scoop the seeds out. Slice the squash in half then take each half and cut into .5 inch slices. Place onto a baking sheet, drizzle with olive oil, salt and pepper. Roast for 25 minutes, the squash will begin to brown and soften. Remove from oven and allow to cool to room temperature.

On a large platter layer salad ingredients. Begin with arugula, cabbage, squash, shallots, cheese and sprinkle with pumpkin seeds.

Combine dressing ingredients together in bowl, whisk with a fork and drizzle over salad. Enjoy!