This recipe may be reproduced with the following credit:
 SILVIA BIANCO (http://www.chefsilvia.com)

Autumn in New England Salad

Ingredients
(Serves two)

I Boston lettuce--washed, dried, torn into bite sized pieces (or you can use mixed field greens)
1 squash--cut in half (vertically)
1 apple (honey crisp is great but any crisp apple of your choice)-thinly sliced
½ cup goat cheese--room temp (or you can use brie)
½ cup chopped walnuts

Preparation

In a 375 degree oven

Place squash in a shallow roasting pan with about an inch of water
Cook between 45-60 minutes or until soft but still firm (like al dente pasta)
Remove from the oven, cool slightly, remove skin and cut into slices, like an orange.

In the meantime

Make the dressing by using 1 part balsamic vinegar with three parts extra virgin olive oil. Add a tablespoon or so of freshly grated ginger, along with a clove of freshly grated garlic. Season with salt and fresh ground pepper and whisk, incorporating all ingredients.

Toss salad greens with the vinaigrette and place in a large bowl (preferably something beautiful). Top with the apple slices, the squash, the cheese (place a dollop or so over the warm squash) and sprinkle with the nuts.