Butternut Squash Salad with Hazelnuts

This wholesome winter salad recipe by Melissa Rubel Jacobson of Food & Wine, gets a double dose of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.


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


Preheat the oven to 425°F.

In a large bowl, toss the squash with 2 tablespoons of the olive oil; season with salt and pepper.

Spread squash evenly in one layer on rimmed baking sheet and roast for 20 minutes, until tender.

Spread the hazelnuts in a small baking pan and toast for 6 minutes, until golden. Place hazelnuts in towel and rub briskly to remove skins. 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.

YIELD: 4 servings

SOURCE: Recipe by Melissa Rubel Jacobsen, Food & Wine, February 2009

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