Butternut Squash Salad with Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad. Ingredients:
3 1/2 cups diced butternut squash |
3 tablespoons extra-virgin olive oil |
kosher salt and freshly ground pepper |
1/2 cup blanched hazelnuts |
3 cups baby arugula (3 ounces) |
1 medium head frisée, torn into bite-size pieces |
3 ounces prosciutto, torn into bite-size pieces |
1 1/2 tablespoons snipped chives |
2 1/2 tablespoons balsamic vinegar |
2 tablespoons hazelnut oil |
Directions:
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.
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