<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. Cut acorn squash in half lengthwise. With spoon, scrape out seeds, and membrane; discard. Thinly slice the squash. In a large bowl, combine squash, red pepper, onion, cayenne, 2 tablespoons oil, and 0.25 teaspoon salt. Arrange in a single layer on 2 large rimmed baking sheets, leaving half of the sheet empty. Roast 10 minutes, stirring once. Meanwhile, in the same bowl, toss mushrooms with 2 tablespoons oil. Arrange in a single layer in empty side of the pan in oven. Roast vegetables together 15 to 20 minutes or until mushrooms are crisp and squash is tender, stirring once. In a very large bowl, whisk lemon juice, mustard, remaining 1 tablespoon oil, and 0.25 teaspoon salt. Add kale, chickpeas, and almonds, tossing until well coated. Add all roasted vegetables except squash to bowl, tossing. To serve place squash on top of the salad."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a40333/roasted-winter-veggie-salad-recipe-ghk0115/>