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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.

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