Butternut Squash Salad with Hazelnuts

Photo: © Frances Janisch
This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.

Yield:

4

Recipe from


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

Preparation

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.

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.

Note:

Melissa Rubel,

February 2009