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Prepare all the vegetables as directed on the list above. You may use another kind of squash if desired. In a small bowl add the dressing ingredients (oil, juice and mustard). Whisk together until combined. Season with salt, pepper and powdered garlic. Toss veggies into a salad bowl, pour the dressing over it and stir to combine. Dry fry the seeds in a skillet over medium heat for a few minutes, until slightly brown. Top the salad with the seeds.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking