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Butternut Squash Salad with Hazelnuts

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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 head medium frisée
  • 3 ounces prosciutto
  • 1 1/2 tablespoons snipped chives
  • 2 1/2 tablespoons balsamic vinegar
  • 2 tablespoons hazelnut oil

Details

Preparation

Step 1


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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