Mustard Greens, Roasted Squash, and Hazelnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use this toasted-hazelnut vinaigrette on any fall salad. Ingredients:
1 medium delicata squash (12-14 ounces), halved, seeded, cut into 3/4 cubes |
2 tablespoons plus 1/3 cup olive oil |
kosher salt and freshly ground black pepper |
1 cup skinned hazelnuts |
1/2 cup hazelnut oil |
1/2 cup sherry vinegar |
2 teaspoons sugar |
1 6-7-ounce bunch mustard greens, center ribs and stems removed from tough greens, cut into 2 pieces (about 5 cups) |
Directions:
1. Place racks in top and bottom thirds of oven; preheat to 400°F. Line a rimmed baking sheet with foil. Toss squash with 2 tablespoons olive oil in a medium bowl; season to taste with salt and pepper. Spread out squash on prepared sheet and roast, turning occasionally, until tender and golden in spots, 1820 minutes.
2. Meanwhile, spread out hazelnuts on a small rimmed baking sheet and toast in oven until beginning to turn golden brown, 810 minutes. Let cool on sheet.
3. Chop hazelnuts; place in a small bowl. Whisk in remaining 1/3 cup olive oil, hazelnut oil, vinegar, and sugar. Season vinaigrette to taste with salt and pepper.
4. Place roasted squash and mustard greens in a large bowl; toss to combine. Drizzle vinaigrette over and season with salt and pepper; toss to coat.
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