This vibrant winter salad balances sweet roasted butternut squash with peppery arugula, crisp frisée, toasted hazelnuts, and delicate shards of prosciutto. A warm dressing made with hazelnut oil and balsamic vinegar brings richness and depth, tying all the flavors together. It’s elegant enough for holiday entertaining but simple enough for a weeknight meal.
INGREDIENTS:
3 1/2 cups butternut squash, diced into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup hazelnuts, toasted
3 cups baby arugula (3 ounces)
1 medium 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
METHOD:
Preheat the oven to 425°F.
In a large bowl, toss the diced squash with 2 tablespoons of the olive oil. Season with salt and pepper. Spread evenly on a rimmed baking sheet and roast 20 minutes, or until tender and lightly caramelized.
Spread the hazelnuts on a small baking pan. Toast in the oven for 6 minutes, until golden and fragrant.Transfer to a towel and rub to remove loose skins. Let cool, then chop coarsely.
In a large bowl, combine the arugula, frisée, prosciutto, chives, chopped hazelnuts, and roasted squash.
In a small microwave-safe bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, and hazelnut oil. Season with salt and pepper. Microwave until hot, about 1 minute.
Pour the warm dressing over the salad. Toss well to coat and serve immediately.
SERVING SUGGESTIONS:
- Serve with a warm baguette or crusty sourdough.
- Pair with roasted chicken or seared salmon for a complete meal.
- Add thinly shaved Parmesan for extra richness.
- Substitute pancetta or crispy prosciutto chips if preferred.
YIELD: Serves 4
SOURCE: Melissa Rubel Jacobsen, Food & Wine, February 2009
