Warm Salad of Roasted Butternut Squash with Cranberry Vinaigrette, Hazelnuts and Chèvre Cheese

Squash:

Preheat oven to 425° F.

Peel the squash and cut into 3/4-inch cubes. Toss with the olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 15 to 20 minutes or until golden and tender.

Dressing:

Heat the oil in a heavy sauté pan over medium heat and add the leeks. Stir-fry for 3 to 4 minutes. Add the maple syrup and cranberries and cook for 2 to 3 minutes more, or until the cranberries start to pop.

In a small bowl, stir together the vinegar and olive oil and season with the salt and pepper. Add to the pan and stir to heat through.

Salad:

Toss the salad greens or spinach with a little of the warm dressing. Arrange on 4 plates, top with the roasted squash, hazelnuts, chèvre and prosciutto (if desired) and spoon over the remaining dressing.