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Warm Salad with Roasted Squash, with Cranberry Vinaigrette, Hazelnuts, and Chèvre

I must admit I’m more of a free-form cook. I don’t really follow recipes but adapt them to what I have on hand or what my creative juices are calling for. Usually. The following recipe I love so much that I make it as suggested except for the squash. I do love delicata. I don’t know where the recipe originally came from—I printed it out in 2009—but I’m glad I found and kept it.
Servings: 4 people
Author: KarenCushman


for the squash

  • 2-3 delicata squash (my favorite but you can use butternut or similar)
  • 2 tbsp olive oil
  • salt and pepper

for the salad dressing

  • 1 tbsp oil for sautéeing
  • 1 cup leeks, cleaned and sliced thin
  • 2 tbsp maple syrup
  • 1/4 cup fresh cranberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil

for the salad

  • 4 cups baby greens or baby spinach
  • 1/4 cup toasted hazelnuts
  • 4 oz chèvre or other soft goat cheese


  • Peel the squash and cut into ¾-inch cubes. Toss with the olive oil, salt, and pepper. Spread on
    a baking sheet and roast at 425ºF for 15-20 minutes.
  • For the dressing, heat the oil in a sauté pan over medium heat and add the leeks. Stir-fry for 3-4 minutes. Add maple syrup and cranberries and cook for 2-3 minutes more or until cranberries start to pop.
  • In a small bowl, stir together the vinegar and olive oil and season with salt and pepper. Add to the pan and stir to heat through.
  • Toss the greens with the warm dressing. Top with squash, hazelnuts, and chevre. Toss it all together (that’s what I do) or serve the greens on separate plates and top with squash, nuts, and chevre.