Wash and dry all produce. Preheat oven to 425 degrees. Trim top of eggplant, then dice rest into 1/2-inch cubes. Toss on a baking sheet with 1 TBSP oil and the autumn spice blend. Season with salt and pepper. Roast until golden brown and softened, 20-25 minutes.

Bring 11/4 cups salted water to a boil in a medium pot. Once boiling, add quinoa. Reduce to a simmer, cover, and cook until tender, 12-15 minutes.

Halve, peel, and mince shallot. Place cranberries in a small bowl with enough hot water to cover them. Combine minced shallots and sherry vinegar in small bowl to marinate.

Whisk together 2 TBSP oil and honey. Season with salt and pepper. Pour in 1 TBSP sherry vinegar from marinating shallots and as much of the shallots as you like (we recommend 2 tsp).

Core and dice apple into 1/2-inch cubes. Fluff cooked quinoa with a fork. Drain any excess liquid.

Toss quinoa in a large bowl with roasted eggplant, apple cubes, and spring mix. Add in additional marinated shallots (to taste). Drain cranberries and toss into salad. Season to taste with salt and pepper. Divide between plates, and top with walnuts.