Instructions

1. Preheat oven to 400°.
2. Add half of the chopped shallot to a large bowl along with the sliced squash and zuchinni. Toss with 1 Tbsp. olive oil and a dash of salt. Toss until well coated.
3. Add the vegetables to a rimmed cookie sheet and spread out in a single layer.
4. To the corner of the same baking sheet, add a folded piece of tinfoil, with the edges turned up. Place the block of feta on the tinfoil and drizzle with 1 teaspoon honey.
5. Bake the vegetables and feta at 400° for 7 minutes.
6. Remove from oven and toss the squash and add the chopped pecans to a small corner. Bake an additional 7 minutes.
7. Meanwhile, in the same large bowl, add the other half of the shallots along with the vinegar, mustard, 1 tsp. honey and 2 Tbsp. olive oil. Whisk until well combined.
8. Add the spinach, tomatoes and cooked brown rice to the bowl and toss until everything is well coated.
9. Top the salad with the roasted squash and pecans. Crumble or slice the baked feta and serve on the top of the salad.