Steak Salad with Butternut Squash and Cranberries

Preheat oven to 425°F.

Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 425°F for 15 minutes or until browned, stirring once halfway through cooking.

Heat a medium skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut steak across the grain into thin slices.

Combine remaining 1/4 teaspoon salt, olive oil, vinegar, and rosemary in a small bowl, stirring with a whisk. Arrange spinach on a platter; top with butternut squash, cranberries, and steak. Sprinkle with hazelnuts and shallot. Drizzle vinegar mixture over top. Sprinkle with cheese.