Butternut Squash Salad with Hazelnuts

Butternut Squash Salad with Hazelnuts

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  • Prep Time


  • Total Time


  • Servings



  • cups diced butternut squash

  • 3

    tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • ½

    cup blanched hazelnuts

  • 3

    cups baby arugula (3 ounces)

  • 1

    head medium frisée

  • 3

    ounces prosciutto

  • tablespoons snipped chives

  • tablespoons balsamic vinegar

  • 2

    tablespoons hazelnut oil


reheat the oven to 425 degrees F. 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. 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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