Roasted Squash Salad with Toasted Honey Oats and Pear Vinaigrette

Ingredients

• 1 acorn squash
• 1 tsp canola oil or olive oil
• ¼ tsp salt
• ¼ tsp pepper
• 4 cups baby arugula
• 4 cups baby kale leaves
• ⅓ cup blue cheese or goat cheese (crumbled)
• ⅓ cup raw hulled pumpkin seeds ((optional))
• 1 cup old-fashioned rolled oats
• 2 tbsp liquid honey
• 2 tsp canola oil or extra-virgin olive oil
• ½ tsp ground ginger
• 1 pinch salt
• ⅓ cup walnut or canola oil
• ½ cup pears (chopped poached or cooked (or jarred and drained))
• 2 tbsp shallots (chopped)
• 2 tbsp pear or apple cider vinegar
• 1 tbsp liquid honey