1 1/2 lbs butternut squash (pumpkin will also work) cut into 1" pieces
5 Tbsp olive oil (2 at first, then 3)
Salt & Pepper
1/2 cup hazelnuts
1 Tbsp sherry vinegar, red wine vinegar, or champagne vinegar
1 tsp Dijon mustard
6 ups mixed greens
1/2 small red onion, thinly sliced
4 ozs Bleu cheese (1 cup)
Preheat oven to 400º F.
On a rimmed baking sheet, toss the squash with 2 Tbsp of olive oil, 1/2 tsp salt & pepper.
Roast, tossing once, until golden brown and tender 30 - 35 minutes.
Let cool slightly.
Meanwhile, spread the hazelnuts on a second rimmed baking sheet and toast in the oven, tossing occasionally, until fragrant - 10 - 12 minutes.
Rub the hazelnuts with a clean towel to remove skins, roughly chop.
In a large bowl, whisk together the vinegar, mustard, the remaining 3 Tbsp of olive oil, and 1/4 tsp S&P.
Add the squash, hazelnuts, greens and onion.
Toss to combine.
Sprinkle with Bleu cheese.