Butternut Squash Salad With Hazelnuts And Gorgonzola

• 1.5 pound butternut squash - peeled, seeded, and cut into 1-inch pieces (can use delicata or sugar squash too).
• 5 tbsps. olive oil
• Kosher salt and black pepper
• 1/2 cup hazelnuts
• 1 tbsp. sherry vinegar or red wine vinegar
• 1 tsp. yellow or dijon mustard
• 6 cups mixed greens (about 4.5 oz.)
• 1/2 small red onion, thinly sliced
• 4 oz gorgonzola, crumbled (1 cup)

1. Heat oven to 400*. On a rimmed baking sheet, toss the squash with 2 tbsp. of oil, 1/2 tsp. salt and 1/4 tsp pepper. Roast, tossing once, until golden brown and tender, 30 to 35 minutes. Let cool slightly.
2. Meanwhile, spread hazelnuts on a second rimmed baking sheet and toast in oven, tossing occasionally, until fragrant (approx. 10-12 mins). Let cool slightly, then rub in a clean dish towel to remove the skins (discard skins). Roughly chop.
3. In a large bowl, whisk together the vinegar, mustard, the remaining 3 tbsp. of oil and 1/4 tsp. each of salt and pepper. Add squash, hazelnuts, greens and onions and toss to combine. Sprinkle with the gorgonzola and serve.

sugar, olive oil, kosher salt, hazelnuts, sherry vinegar, mustard, mixed greens, red onion, gorgonzola

Taken from www.epicurious.com/recipes/member/views/butternut-squash-salad-with-hazelnuts-and-gorgonzola-50190506 (may not work)