Step 1Heat the oven to 425 degrees.
Step 2Roast the squash: Lightly coat the squash segments with a cooking oil and season with salt and pepper. Place on a sheet tray skin-side down. Bake until cooked but still firm, about 15 to 30 minutes, depending on the size of the wedges. Cool slightly before assembling the salad.
Step 3Meanwhile, make the vinaigrette: In a medium, sealable container, combine the vinegar, grapeseed oil, 1 teaspoon salt and one-half teaspoon pepper. Seal the container and shake to emulsify the vinaigrette. Taste and adjust the seasonings and flavoring as desired. This will probably make more vinaigrette than is needed; the vinaigrette will keep, covered and refrigerated, up to 1 week.
Step 4To prepare the apples, julienne them using a knife or mandoline. Toss the apples with the lemon juice to keep them from browning.
Step 5Place the greens in a large bowl with the hazelnuts and apples. Drizzle a bit of the vinaigrette over and toss until coated, adding more as needed. Season to taste with salt and pepper.
Step 6Place the dressed greens in individual bowls and place segments of the roasted squash alongside. Drizzle a little dressing on the squash. Using a potato peeler, shave strips of cheese on top of the salad and serve.