Thanksgiving Apple and Fennel Salad Recipe | Laura in the Kitchen - Internet Cooking Show

Ingredients

• 1 Small Acorn Squash, cut in half lengthwise, seeded and cut into 1/4" slices
• Few Leaves of Sage, roughly torn
• Sprig of Rosemary, needles peeled back from the stem
• Pinch of Chili Powder
• Salt
• 1 to 2 Tbsp of Olive Oil
• 8 cups of Assorted Greens
• 1 Fennel Bulb, trimmed, outer leaves removed and thinly sliced
• 1 Apple, cored and thinly sliced
• 1/4 cup of Walnut Halves
• 2 Tbsp of Brown Sugar
• 1 tsp of Olive Oil
• 1 tsp of Rosemary Needles
• 1/4 cup of Balsamic Vinegar
• 1 Tbsp of Honey or more to taste
• 2 tsp of Dijon Mustard
• 1/2 cup of Olive Oil
• Pinch of Salt