Serves 4

Ingredients: 

• 1 lb Delicata Squash
• ¼ cup Almonds
• 1 cup Grapes, cut in half
• 4 oz Mixed Greens
• 3 Tbsp Olive Oil
• 1 tsp Mustard
• 1 Tbsp Lemon Juice
• 1/2 tsp Minced Garlic
• Salt & Pepper

Preheat oven 425 degrees.

Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into ½-inch thick wedges. Toss with onion, 1 Tbsp. oil and salt in a large bowl. Spread in an even layer on a baking sheet.

Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Remove from oven and let cool.

Meanwhile, roughly chop almonds and spread on a small baking sheet. Roast in the oven until they begin to smell nutty; then remove and let cool.

In a small bowl, whisk together 2 Tbsp. olive oil, mustard, lemon juice and garlic. Season with salt and pepper. Toss greens with dressing and plate. Top with roasted squash, grapes and almonds.