Ingredients:

1 cup apple cider

2 tbs apple cider vinegar

1 tbs maple syrup

1/4 tsp powdered ginger

1/2 cup good quality extra virgin olive oil

1 medium acorn squash

1-2 tbs olive oil

1 tbs dark brown sugar

1/4 tsp. cinnamon

pinch of salt

3/4 cup pecan halves

6-7 cups of spinach

1/2-3/4 cup pomegranate seeds

Directions:

1. In a small pot over medium heat, combine the apple cider, apple cider vinegar, and maple syrup. Bring to a simmer and let cook until the liquid has reduced to about 1/4 cup (this should take about 10 minutes, but the time will vary, so keep an eye on it). Stir occasionally to check the progress.

2. Once reduced, remove the mixture from the heat and whisk in the powdered ginger. While whisking, drizzle in the olive oil. Set aside.

3. For the salad: preheat the oven to 400 degrees F., and line a baking sheet with aluminum foil.

4. Cut the acorn squash in half lengthwise, and use a spoon or an ice cream scoop to remove the seeds and stringy insides. Cut each half into 1/2-1 inch thick slices.

5. Toss the squash slices with the olive oil, brown sugar, cinnamon, and salt. Place on the foil-lined baking sheet, and roast for 10-12 minutes. Flip each slice over, and roast for another 10-12 minutes, or until tender and browned.

6. Meanwhile, toast the pecans in a dry skillet over medium heat. Stir, or shake the pan, every minute or two to keep the pecans from burning. Toast for 5-6 minutes, or until slightly darkened and fragrant. Remove from heat and set aside.

7. In a large bowl, or on a serving platter, toss together the greens. Add the pecans and pomegranate seeds. When you're ready to serve, top with the roasted squash while it's still warm.

Bon Appetit!