Name: Butternut Squash Salad with Hazelnuts
Yield: 4
Ingredients: 3 1/2 c. butternut squash -; 3 tbsp. extra-virgin olive oil -; Kosher salt and freshly ground pepper -; 1/2 c. blanched hazelnuts -; 3 c. baby arugula -; 1 medium head frisée -; 3 oz. prosciutto -; 1 1/2 tbsp. snipped chives -; 2 1/2 tbsp. balsamic vinegar -; 2 tbsp. hazelnut oil -

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Ingredients for - Butternut Squash Salad with Hazelnuts

1. 3 1/2 c. butternut squash -

2. 3 tbsp. extra-virgin olive oil -

3. Kosher salt and freshly ground pepper -

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.