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Butternut Squash Salad with Hazelnuts

Photo: © Frances Janisch
Yield 4
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 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

How to Make It

  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.