• Pre-heat the oven to 450 degrees. Prepare squash by cutting in half, scooping out pulp and seeds and peeling off the skin with a vegetable peeler. Cut into 1 inch cubes .
• Line a large baking sheet with aluminum foil and then spray with cooking spray. Place cubed squash in a single layer on the baking sheet and drizzle with olive oil. Sprinkle with salt and garlic.
• Roast Squash for 10 minutes. Stir with a plastic spatula and roast for another 5 minutes. Set aside to cool.
• Meanwhile, combine all vinaigrette ingredients into a mason jar with a tight-fitting lid. Shake the dressing until the honey is totally dissolved.
• Using a large mixing bowl, stir about 1/3 cup dressing into the spring mix. (A bigger mixing bowl allows for more surface area to coat each leaf with dressing. Top greens with remaining salad ingredients and glazed nuts. Drizzle another tablespoon or two of dressing before serving.

Candied Spiced Nuts

• Toast nuts in a 350 degree oven while waiting for the sugar to melt in the following step. This should take about 5 minutes.
• Over medium-high heat, warm sugar, salt and cayenne pepper in a nonstick pan until the sugar begins to melt. Give it a little mix until all the sugar has melted. Remove from heat and add the walnuts. Stir until nuts are coated.