Because you guys liked my lentil and squash warm salad, here’s another one. Quinoa, roasted delicata squash, and Brussels sprouts all tossed in a maple-Dijon dressing with pears, pecans, and pomegranate. Cozy, colorful, and very fall. 🍂 Quinoa, Delicata Squash & Brussels Sprouts Fall Salad Serves: 4   Prep Time: 15 minutes   Cook Time: 25 minutes   Ingredients Salad: • 1 cup cooked quinoa • 1 medium delicata squash, halved, seeded, and sliced into half-moons • 2 cups Brussels sprouts, thinly sliced • 1 ripe pear, diced • ½ cup pomegranate arils • ½ cup toasted pecans (or walnuts) • 2 tablespoons olive oil • Salt and freshly ground black pepper, to taste Dressing: • 3 tablespoons olive oil • 1½ tablespoons apple cider vinegar • 1 tablespoon maple syrup • 1 teaspoon Dijon mustard • ½ small shallot, finely minced • Salt and pepper, to taste Instructions Preheat oven to 400°F and line a large baking sheet. Arrange delicata squash slices and thinly sliced Brussels spro...