Roasted Squash Salad with Savory Granola

Granola ingredients 

• 1/2 cup raw chopped hazelnuts
• 1/4 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1/4 cup raw pistachios 
• 1 tbsp chili flakes(optional)
• 1/2 tbsp coriander seeds
• 1/2 tbsp fennel seeds
• 1/2 tsp salt
• 1 tbsp Pines Real.Green.Food. powder blend
• 4 tbsp coconut oil

Directions

• Preheat the oven to 320 F.
• Grind the coriander seeds, fennel seeds and salt. 
• Mix all the ingredients together, transfer onto a baking pan. Bake for 20 minutes. 

Salad ingredients

• 2 delicata squash
• 4 tablespoon extra virgin olive oil (2 T for squash – 2 T for dressing)
• Freshly ground pepper
• 1 teaspoon sea salt
• 1 tablespoon white wine vinegar
• 1 tsp maple syrup
• 1 tsp mustard 
• 1 handful greens 

Directions

• Preheat oven to 400 F and line the sheet pan with parchment paper.
• Slice each delicat squash into ½” disks and scoop out the seeds.
• Toss the squash with oil, and pepper. Roast for 30 minutes until golden brown.
• While squash roasts, make the dressing by adding salt, oil, mustard, vinegar and syrup in a small bowl. Whisk until well combined. 
• Arrange the greens on a plate and gently place your squash on top. Finish with dressing and granola.