You can prepare this salad several hours ahead, but add the pears, dressing, and nuts just before serving.

1 medium butternut squash (1 1/2–2 lb.)
1/2 cup hazelnut oil, walnut oil, or olive oil
1/3 cup balsamic vinegar
1/4 cup honey
1/4 tsp. salt
1/8 tsp. ground allspice
Dash freshly ground black pepper
2 4-oz. pkg. mixed baby greens (14 cups)
2 small ripe red pears, cored and sliced
4 oz. smoked Gouda or smoked cheddar cheese, shaved
1/2 cup toasted hazelnuts* or walnuts, chopped

1. Peel squash; halve squash and remove seeds. Cut squash into 1-inch cubes. Arrange in a shallow roasting pan. Roast, uncovered, in a 425° oven for 15 minutes.

2. Meanwhile, for dressing, in a small bowl whisk together oil, vinegar, honey, salt, allspice, and pepper until well combined. Drizzle 1/4 cup of the dressing over the partially baked squash; toss to coat. Roast squash 5 to 10 minutes more or until tender; cool in pan on a wire rack about 20 minutes.

3. To serve, arrange greens on a very large platter. Top with pear slices, cheese, and squash cubes. Whisk remaining dressing; drizzle over salad. Top salad with hazelnuts. Makes 16 to 20 servings.

*TO ROAST HAZELNUTS: Place the nuts in a shallow baking pan. Bake in a 350° oven for about 10 minutes or until toasted. Cool slightly. Place nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.