Roasted-Squash Salad with Maple Vinaigrette

Ingredients

• 1/4 cupchopped, skinned hazelnuts (such as Diamond brand)
• Olive oil cooking spray
• 1 poundbutternut squash, halved, seeded, and cut into 8 wedges
• 3 tablespoonsmaple syrup
• 1 1/2 tablespoonscider vinegar
• 2 teaspoonsDijon mustard
• 5 cupsmixed winter salad greens (such as red leaf lettuce and radicchio)
• 1/4 cupshaved Parmesan cheese

Preparation

1. Preheat oven to 425°.

2. Place the nuts on a baking sheet in middle of oven. Bake for about 5 minutes or until fragrant. Set aside.

3. Coat a 13- x 9-inch nonstick baking pan with cooking spray. Place squash on pan, cut sides down. Cover with foil, and roast in middle of oven about 20 minutes or until tender.

4. Whisk together the maple syrup, vinegar, and mustard in a serving bowl until blended. Add greens, and toss until well-combined.

5. Divide the dressed greens onto each of 4 plates, and surround with 2 squash wedges. Sprinkle evenly with nuts and Parmesan; serve.