2 Tbsp olive oil
1/4 cup brown sugar, packed
1/2 tsp red pepper flakes
1/2 tsp kosher salt
4 Tbsp orange juice
1 1/2 Tbsp walnut oil
3 tsp freshly squeezed lemon juice
8 cups baby spinach
1 cup walnuts, toasted, coarsely chopped
Preheat oven to 450 degrees.
Wash and cut acorn open lengthwise, scoop out seeds, then cut acorn into 1 inch thick crescent shapes.
Put the squash in a large bowl and add the olive oil, brown sugar, red pepper flakes, and kosher salt, tossing together with your hands until squash is evenly coated; then dump onto a large baking sheet, arranging in single layer.
Put in preheated oven and roast for 15 minutes; turn squash over and continue roasting for another 15 minutes or until golden brown and tender.
Remove and let stand at room temperature.
Before you turn off the oven, put the chopped walnuts on a dry (unoiled) baking sheet and bake for about 5 minutes, stirring occasionally, just until fragrant. Remove and set aside.
When squash is cool to touch, take a sharp paring knife, slice off the rind, and cut into 1 inch pieces, then set aside.
In large salad bowl, pour in the orange juice, walnut oil, and lemon juice and whisk until frothy, then taste and season with salt and pepper.
Now dump into the salad bowl the spinach, walnuts, and the squash and toss to combine. Taste and adjust seasoning.
Serve immediately. You should have enough salad for 6 to 8 people.