Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette

Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette 
Serves 6-8

3 medium-sized delicata squash (about 2 pounds total)
1 1/2 pounds Brussels sprouts, trimmed and sliced in half lengthwise
2 Tablespoons olive oil
pinch of fine sea salt
1 cup hazelnuts, roughly chopped
1 cup pitted and chopped dates
1/2 cup parsley, diced

For the dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tsp dijon mustard
1 tbs maple syrup or brown sugar
1/2 tsp turmeric
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt

Preheat the oven to 425F.
Rinse the delicata squash under water and remove any dirt. Slice the squash into 1/2 inch thick rounds and use a spoon to scrape out the seeds from each round. Slice each round in half and toss with the sliced brussels sprouts and olive oil. Sprinkle the vegetables with a little salt and bake in the oven until lightly browned and tender. About 35-40 minutes. Stir veggies halfway through cooking.
While veggies bake heat a skillet over medium heat. Add the hazelnuts and lightly toast. Keep a close eye on the hazelnuts to make sure they don’t burn. Remove from the heat and set aside.
Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste test and adjust seasonings if need be.
Transfer roasted veggies to a serving platter and stir in the hazelnuts, dates and parsley. Drizzle with dressing and enjoy!