Brussels Sprout Cobb

Step 1: Peel and cut your butternut squash, season with salt and pepper, and roast at 400°F for around 45 minutes, then remove and let cool.

Step 2: Clean and shred your brussels sprouts and radicchio, and combine in a bowl.

Step 3: In the oven still at 400°F, toast the hazelnuts for about 10 minutes until fragrant, let cool, and then chop for garnish.

Step 4: Add the cooled butternut squash to the salad along with balsamic vinaigrette, toss, and serve topped with gorgonzola and chopped hazelnuts.

Step 5: For the balsamic vinaigrette, combine EVOO, balsamic vinegar, minced garlic, honey, Dijon mustard, salt, and pepper in a ball jar and shake.