- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
For the dressing, in a bowl, whisk up the dressing ingredients. except EVOO. Slowly stream in oil while whisking and adjust seasoning to taste; reserve.
Preheat oven to 450°F.
Arrange squash or pumpkin on a baking sheet and toss with EVOO or coat with cooking spray. Season with smoked paprika, cinnamon, nutmeg, cayenne or chili flakes, salt and pepper, and roast to tender and light brown at edges, 20-25 minutes. Cool.
Preheat a large, cast-iron skillet or griddle.
Drizzle chicken with EVOO and toss with granulated garlic and onion, cumin, coriander, salt and pepper. Grill or griddle chicken 7-8 minutes turning occasionally. Grill lemon half cut-side down until charred. Douse chicken with juice of grilled halved lemon, remove to cutting board and slice.
Combine cranberries with nuts and pepitas.
Across bed of spinach in rows arrange the pickled vegetables or cornichons, roasted squash or pumpkin, nuts, seeds and fruit, chicken, cheese and red onions. Top with dressing.
Serve with pretzel rods and pub cheese for dipping alongside.