Fall Harvest Salad Stuffed Acorn Squash | The Foodie Dietitian | Kara Lydon

Ingredients

• 3 acorn squash, halved and seeds removed
• 1 tablespoon minced shallot
• 1/4 cup apple cider vinegar
• 1 teaspoon dijon mustard
• 1/2 tablespoon honey
• 1/2 cup olive oil, plus more for brushing squash
• Salt and pepper, to taste
• 1 container Little Leaf Farms Baby Spring Mix (4 ounces)
• 1 cup cooked farro
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans
• 1/4 cup pumpkin seeds (pepitas)
• 1/2 cup crumbled goat cheese