Ingredients for - Butternut Squash Salad with Hazelnuts
1.
3 1/2 c. butternut squash
4.
1/2 c. blanched hazelnuts
5.
3 c. baby arugula
6.
1 medium head frisée
7.
3 oz. prosciutto
8.
1 1/2 tbsp. snipped chives
9.
2 1/2 tbsp. balsamic vinegar
10.
2 tbsp. hazelnut oil
How to cook deliciously - Butternut Squash Salad with Hazelnuts
1 . Stage
Preheat oven to 425 degrees F. On a baking sheet, toss squash with 2 tablespoons olive oil; season with salt and pepper. Roast 20 minutes, until tender. Spread hazelnuts in a pie plate and toast 6 minutes, until golden. Let cool, then chop.
2 . Stage
In a large bowl, toss arugula, frisée, prosciutto, chives, hazelnuts, and squash. In a small microwave-safe bowl, mix remaining 1 tablespoon olive oil with vinegar and hazelnut oil and season with salt and pepper. Microwave dressing until hot, about 1 minute. Pour dressing over salad, toss well, and serve.
Recipe information
Servings per container:
4
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