Instructions

1. Preheat oven at 425 degrees Fahrenheit. 

2. Slice acorn squash to bite  size pieces. Acorns skin gets very tender when roasting so no need to  skin it. 

3.On a baking sheet drizzle olive oil on squash and toss well,  spread squash in a single layer, season with salt and chili. Roast the  squash for 25 min. Tossing half way through.

4.To make the dressing, combine all ingredients into a food processor nutribullet. Pulse until desired consistency for dressing.

5.Transfer dressing into glass jar or container and set aside.

6.To  cook quinoa, rinse quinoa, add to a medium saucepan with salt and  water, bring to a rolling boil, reduce heat to a simmer and cover. Once  liquid has completely absorbed shut off the heat, fluff with a fork and  transfer to a bowl.

7. Once squash is tender, transfer it to a salad bowl. 

8. Add quinoa and half the dressing and toss to combine. Mix in microgreens just  before serving, Drizzle the remaining dressing over top.

Note: Step 2-4 can be finished while squash is  roasting.