Roasted Squash Salad

Name: Roasted Squash Salad
Ingredients: 1 kabocha squash (or small pumpkin, peeled and cut into 1” pieces. A tip to make squash easier to cut: place in the microwave for one minute before cutting.); 1 bulb fennel (sliced thin); 2 garlic cloves (whole and unpeeled); ½ cup extra virgin olive oil (+ 2 tbsp, divided); 1 tsp sea salt; 1 lemon (juiced); ½ cup pumpkin seeds ((pepitas)); ¼ tsp sea salt; freshly ground pepper; 4 cups baby spinach (can use baby kale or other favorite hearty green); ¼ cup dried cranberries (unsweetened)

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Ingredients

1 kabocha squash (or small pumpkin, peeled and cut into 1” pieces. A tip to make squash easier to cut: place in the microwave for one minute before cutting.)
1 bulb fennel (sliced thin)
2 garlic cloves (whole and unpeeled)
½ cup extra virgin olive oil (+ 2 tbsp, divided)
1 tsp sea salt
1 lemon (juiced)
½ cup pumpkin seeds ((pepitas))
¼ tsp sea salt
freshly ground pepper
4 cups baby spinach (can use baby kale or other favorite hearty green)
¼ cup dried cranberries (unsweetened)