From Cooking with Shelburne Farms

For the Salad:

1 Pie Pumpkin or Butternut Squash,                  1 TBSP olive oil

  peeled, seeded, flesh cut into ¾ inch cubes      2 TBSP apple cider or natural apple juice

½ tsp. kosher salt                                             1 Bag of Arugula, washed

½ cup crumbled goat cheese                             20 raw, peeled hazelnuts

For the Cider Vinaigrette:

½ cup apple cider or natural apple juice            2 TBSP apple cider vinegar     

1 tsp pure maple syrup, Grade B                       1 shallot, finely minced

   for strongest taste                                          ¼ cup olive oil

½ tsp coarse kosher salt plus more to taste        Freshly ground black pepper to taste

Preheat oven to 400.  In a shallow roasting pan or rimmed cookie sheet, toss the squash or pumpkin with olive oil, apple cider, and salt.  Roast the squash for 20 -25 minutes, turning once, until it’s starting to color and all the liquid has evaporated.  Allow squash to cool.  While the squash is roasting, coarsely chop the hazelnuts and put them in the oven in a small baking dish.  Toast for 10 to 12 minutes until golden and fragrant.  Make the vinaigrette.  In a blender or food processor, blend together the cider, cider vinegar, maple syrup, shallot, and salt.  Gradually add the olive oil and blend to emulsify.  Adjust seasoning to taste.  Arrange the Arugula on a platter, toss it with about 1/3 cup of the vinaigrette.  Top with the squash, goat cheese, and toasted hazelnuts.