Candied Walnuts

1. In a medium skillet, melt the butter over medium heat. Stir in the sugar, then the walnut pieces. Cook, stirring for 5 minutes.
2. Remove from heat and quickly transfer nuts onto waxed or parchment paper, separating the walnuts as much as possible. Sprinkle lightly with kosher salt. Set aside to cool.

Roasted Vegetables

1. Preheat oven to 425 degrees.
2. In a small roasting pan, toss together the squash and 1 tablespoon of the olive oil. Season with salt and pepper; toss again.
3. In a second roasting pan, toss together the mushrooms and 1 tablespoon of the olive oil. Season with salt and pepper; toss again.
4. Place the pans in the oven and roast the vegetables for 10 minutes, stirring after 5 minutes.
5. Rotate the pans, stir the vegetables and continue roasting for another 5 to 10 minutes (at this point the mushrooms should be done). Remove mushrooms from oven and set aside.
6. Stir and continue cooking the squash an additional 5 to 10 minutes or until tender. Let both the squash and mushrooms sit at room temperature for at least 20 minutes before serving.

Spinach Salad

1. In a small mixing bowl, whisk together the remaining 2 tablespoons olive oil and balsamic vinegar. Season to taste with salt and pepper.
2. In a large bowl, toss the spinach with half of the dressing (just enough to lightly coat the leaves).
3. Divide the spinach among 4 individual salad plates. Arrange ingredients on top of the spinach: roasted squash and mushrooms, cheese, half of the walnuts (save the rest for another use) and ham, if desired. Drizzle a bit of the remaining dressing over the top of the salad; season to taste with salt and fresh ground pepper.