Sesame Vinaigrette and Shitake Bacon bok choy salad

•  
  
•  
• 1 cup delicata squash, sliced into ¼ inch half moons
• 3-4 shitake mushrooms, sliced thin
• Olive oil
• 1 bunch bok choy, cut into bite-sized pieces
• 1 tbsp. maple syrup
• ¼ cup rice wine vinegar
• ½  cup toasted sesame oil
• Sea salt to taste

Preheat oven to 400.  Coat delicata squash with olive oil and sea salt, and roast until soft (35-40 minutes). Drizzle shitake mushrooms with olive oil and sea salt. Lay shitake on a baking tray and roast until crispy.  Mince shitake mushrooms and set aside. Whisk maple syrup, vinegar, sesame oil and sea salt. Toss chopped bok choy and roasted squash with dressing. Garnish with crispy shitake bacon bits.