6cupslettuceassorted greens such as baby kale, arugula, watercress, or mesclun mix
1tablespoonapple cider vinegar
2 tablespoonsolive oil
salt and pepper
Preheat oven, 425 °
Wash the greens and let them drain while the other ingredients are prepped.
Cut the delicata squash in half lengthwise and scoop out the seeds. Cut the halves into ¼-inch half-moons. Place on a sheet pan and toss with olive oil, salt, and pepper. The amount of olive oil needed depends on the size of the squash. If you have a smaller squash you may not need a full 2 tablespoons of oil. Place in oven.
Roast for 10 minutes. Flip the pieces over and roast for an additional 10 minutes.
While the squash is in the oven, put the hazelnuts on another sheet pan and roast for about 6-7 minutes, just until golden brown. Once cooled off, rough chop the nuts.
Thinly slice the red onion.
Using a vegetable peeler, slice very thin shards of manchego cheese.
Make the vinaigrette
Add the vinegar to a small bowl. Add about ½ teaspoon salt to the bowl and wait until it is dissolved. The mustard and the maple syrup are added next. Whisk until completely combined. In a steady stream, add the olive oil and continue to whisk. Adjust the seasoning by adding pepper.
Combine all the salad ingredients in a large bowl. Add the vinaigrette and toss to coat.
Any salty and firm cheese can work with this recipe. Others to try are parmesan,Gruyere, or Emmental.