1 c. roasted butternut squash
1 c. quinoa
1 c. baby kale
2 T. toasted pumpkin seeds
2 T. dried cranberries
2 T. pecans

Mix together and top with vinaigrette.

Vinaigrette:
1/2 c. pumpkin puree
1/4 c. apple cider vinegar
1/2 c. olive oil
3 or 4 fresh sage leaves, minced
1 garlic clove, minced
1/2 t. sea salt
1/4 t. black pepper
Pumpkin pie spice to taste