Happy Harvest Salad

1. Set your oven to 415°F and line a large baking sheet.
2. Add your cubed butternut squash, chopped onion, and cubed apples to the baking sheet. Pour oil over the chopped vegetables and fruit, then season it with fresh parsley, salt, and pepper to taste.
3. Bake for 20-28 minutes or until the butternut squash is soft and golden brown on the edges.
4. While the vegetables and fruits are baking, make your sweet and spicy cinnamon nuts in a large pan. 
5. Make your maple pumpkin dressing by blending all of the ingredients together in a blender until smooth and creamy. Set aside.
6. Once all of your ingredients are ready, build the salad starting from one side of the bowl to the other. First, create a line of roasted squash, then chickpeas, roasted onion, pear slices, cinnamon nuts, roasted apples, and pumpkin seeds/pepitas.
7. Finish the salad with fresh pomegranate seeds, Follow Your Heart Dairy-Free Feta Crumbles, and a little bit of minced parsley sprinkled all over the top.
8. Sing your song. Do your dance. Speak your truth and have a happy harvest salad!

Sweet And Spicy Cinnamon Nuts

1. Mix water and sugar together on medium-high heat in a pan.
2. Add cayenne and cinnamon to the mixture and combine well.
3. Once the sugar water is bubbling in the middle, add your nuts to the mixture. Coat and cover all of the nuts well.
4. Lay the coated nuts flat on a lined baking sheet and let them cool until solidified and you see sugar crystals on the nuts.
5. After cooled for 10 minutes, separate the clusters of nuts and serve.

6. Sing your song. Do your dance. Speak your truth and enjoy the treat!