Preheat the oven to 400°.
Cook Cranberry Wild Rice to package instructions (but without adding additional protein). When the rice is tender, remove from heat. Drain off any extra liquid, cover and set aside.
While the rice is cooking, prepare the roasted vegetables. In a bowl, toss the squash, red onion, olive oil and salt. Spread the coated vegetables on a sheet pan and roast about 30 minutes until tender, tossing them about every 5–10 minutes to keep them from sticking to the pan. Remove and set aside. Cut the roasted onion into bite-sized pieces.
In a large bowl, whisk together the dressing ingredients. Add the rice mixture, roasted vegetables and hazelnuts and toss gently. Add salt and pepper to taste. Enjoy this dish warm or at room temperature.