Preheat the oven to 450 degrees.

Dice the acorn squash with the peel on. Toss with the pumpkin pie spice, salt and pepper, and a drizzle of oil. Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the squash is soft and easily pierced with a fork. Cool and set aside.

In a small saucepan, heat about a tablespoon of oil over medium-low heat. Add the 1/2 the shallot, 1 clove garlic and half of the orange zest. Sauté until the shallot is translucent, 3-5 minutes stirring frequently. Add the quinoa and lightly toast it for about a minute but be sure to keep the quinoa moving so it doesn't burn. Pour 1-1/3 cups of water over the quinoa and stir. Bring it to a boil and then cover and reduce to a simmer. Allow it to simmer for about 15 minutes. Then allow it to sit for 5 minutes. Finally, uncover and fluff with a fork. Allow it to cool.

In a small bowl, whisk the remaining shallot, garlic, zest, with the 1/4 cup oil, vinegars, orange juice, honey, mustard and thyme.

I.n a large salad bowl, layer the greens, squash, pear, pecans, and quinoa. Drizzle with the dressing and toss to coat. The squash and quinoa may be served warm or cool/room temperature, whichever you prefer. Be aware that the leaves will wilt if you choose to add the quinoa and squash when they are warm.

* If you cannot find pumpkin pie spice, simply make your own! 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger, 1/8 tsp. ground cloves, 1/8 tsp. allspice, and 1/4 tsp. lemon zest.

On Passover leave out the Dijon.