Warm Roasted Root Vegetable Salad with Hazelnuts, Chèvre and Aged Balsamic

Preheat your oven to 400° F. Coarsely cut all the vegetables into 3/4-inch squares and toss them in the olive oil. Generously season with salt and pepper.

Spread the mixture in a single layer on a sheet pan. Roast the vegetables for 20 minutes. Add the hazelnuts to the vegetable mixture and continue roasting for 5 minutes longer or until the yams are fork tender and the mixture is caramelized around the edges.

Divide the greens up between 4 to 6 salad plates. Place a mound of chèvre or feta in the center of each plate and scatter the vegetables and hazelnuts around. Drizzle with balsamic vinegar or your favorite vinaigrette.

Serve with great crusty bread and olive oil for dipping!