Fall Greens with Roasted Butternut Squash and Spicy Pepitas

Ingredients

• 2 teaspoon Dijon mustard
• 2 Tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 cup olive oil
• 1/3 cup Dried cranberries
• 1/2 teaspoon pepper
• 2 cups baby spinach
• 1 cup raw pepitas (pumpkin seeds)
• 1/4 teaspoon cayenne pepper
• 3 Tablespoon maple syrup
• ¼ teaspoon black pepper, freshly ground
• 1/2 teaspoon ancho chile or chili powder
• 1/2 Tablespoon fresh squeezed lime juice
• 1 ½ lb butternut squash peeled and cut into ½ inch cubes
• 1 Tablespoon real maple syrup
• 1 head red leaf lettuce
• 1 head butter lettuce
• 3 oz Asiago cheese, shaved using a y peeler
• 1/2 cup Roasted spicy pepitas
• 1 med shallot minced, chopped
• 2 Tablespoon balsamic Vinegar
• 2 Tablespoon cider vinegar