Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.
Measure the vinegar, honey, mustard, salt and pepper and add to a mixing bowl.
Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.
2-The Salad
Cut the butternut squash into a small dice and toss it 2 tablespoons of olive oil, and season with salt and pepper and roast at 375 degrees for about 15 minutes.
Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.
3-Dress The Salad
Add dressing ¼ cup at a time. You want to make sure that you do not put too much dressing on your salad.
Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
