My F&W
quick save (...)
Butternut Squash Salad with Hazelnuts
© Frances Janisch

Butternut Squash Salad with Hazelnuts

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.

  1. 3 1/2 cups diced butternut squash
  2. 3 tablespoons extra-virgin olive oil
  3. Kosher salt and freshly ground pepper
  4. 1/2 cup blanched hazelnuts
  5. 3 cups baby arugula (3 ounces)
  6. 1 medium head frisée, torn into bite-size pieces
  7. 3 ounces prosciutto, torn into bite-size pieces
  8. 1 1/2 tablespoons snipped chives
  9. 2 1/2 tablespoons balsamic vinegar
  10. 2 tablespoons hazelnut oil
  1. Preheat the oven to 425°. On a baking sheet, toss the squash with 2 tablespoons of the olive oil; season with salt and pepper. Roast for 20 minutes, until tender. Spread the hazelnuts in a pie plate and toast for 6 minutes, until golden. Let cool, then chop.
  2. In a large bowl, toss the arugula, frisée, prosciutto, chives, hazelnuts and squash. In a small microwave-safe bowl, mix the remaining 1 tablespoon of olive oil with the vinegar and hazelnut oil and season with salt and pepper. Microwave the dressing until hot, about 1 minute. Pour the dressing over the salad, toss well and serve.

Suggested Pairing

Earthy Rioja.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.