• Preheat the oven to 400°F (204 C)
• Cut the acorn squash in half and remove the seeds. Cut into one inch thick wedges and lay on a baking sheet. Drizzle with the olive oil and sprinkle sea salt and black pepper over them. Roast for approximately 40 minutes or until they begin to caramelize and can be pierced with a fork. They should be firm enough to cut into cubes. Let cool until you can cut the squash into cubes. Make sure cut the meat of the squash away from the skin.
• While the squash is cooking make the lentils. Bring the four cups of water to a boil in a medium sauce pan. Add the lentils and cover with a tight lid, reduce the heat to a simmer. Simmer for 30 to 35 minutes or until the water is evaporated. The lentils should be firm and chewy. When the lentils are done add the chopped spinach to the pan, stir, and cover so the spinach wilts.
• While the lentils are cooking make the quinoa. Make sure to rinse it well before cooking so it doesn’t have a soapy taste. Bring 2 cups of water and 1 cup of quinoa to a boil in a small sauce pan. When the water is boiling cover with a tight fitting lid and reduce the heat to simmer. Cook for 15 minutes or until the water is evaporated.
• Add the lentils and spinach, quinoa, pistachios, and dried cherries, to a large salad bowl and toss with a bit of ground sea salt and black pepper. Make the dressing.

For the Dressing

• Put the vinegar, orange juice, sage, mint, maple syrup, olive oil, salt, and pepper in a small bowl or a glass jar with a lid and whisk or shake until well combined. Drizzle over the salad and toss until well combined.
• Add the cubed acorn squash and gently fold into the salad.
• Enjoy!