Cannellini Bean and Roasted Squash Salad

INGREDIENTS

• 1 lb. cooked Llano Seco Cannellini Beans 
• 3 cups, cubed and roasted, Kobocha Squash (or any other fall squash)  
• Zest from 1 orange 
• 6 sage leaves, chopped 
• 1/4 bunch Italian parsley leaves 
• 1 bunch thyme leaves 

Dressing 

• 1/4 cup orange juice 
• 1/4 cup rice vinegar 
• 2 tbls. honey 
• 1 tbls. cardamom 
• 1/2 tbls. allspice 
• 3/4 cup neutral oil