Leftover butternut squash?? Try this Butternut Squash Salad with Hazelnuts & Blue Cheese (or Feta!)

Hands-on Time: 10 minutes
Total Time: 50 minutes
Serves: 4

Leftover butternut squash (from previous recipe) or 1 1/2 lbs butternut squash, delicata squash, or sugar pumpkin-- peeled, seeded, and cut into 1-inch pieces
5 tablespoons olive oil
Salt & Pepper
1/2 cup hazelnuts
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
6 cups mixed greens (about 4 1/2 ounces)
1/2 small red onion, thinly sliced
4 ounces blue cheese, crumbled (1 cup) or sub feta (I LOVE FETA!)

Heat oven to 400F.  On a rimmed baking sheet, toss the squash with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper (now who really measures that out???  Give a healthy coat of EVOO or Olive oil and shake some salt & pepper on top!)  Roast, tossing once, until golden brown and tender, 30 to 35 minutes.  Let cool slightly.

Meanwhile, spread the hazelnuts on a second rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes.  Let cool slightly, then rub in a clean dish towel to remove the skins (discard skins).  Roughly chop.

In a large bowl, whisk together vinegar, mustard, the remaining 3 tablespoons of oil, and 1/4 teaspoon each of salt & pepper.  Add the squash, hazelnuts, greens, and onion , and toss to combine.  Sprinkle with the cheese!

**Now I'm thinking since I don't have hazelnuts, I'll sub roasted almonds and since I'm a feta lover, I'll sub that in as well.  I'm also not too sure how the bf will feel about this vinaigrette, so I'll keep the salad dry and we can add our own dressing as we please!  I'm thinking bottle basalmic or poppy seed dressing may work and cut down the prep time!!!

Recipe from Real Simple Magazine, October 2011