BUTTERNUT SQUASH SALAD WITH HAZELNUTS

Butternut Squash Salad with Hazelnuts                       © Frances Janisch

 

Recipe by Melissa Rubel Jacobson

Originally Posted on http://www.foodandwine.com/

Four Servings

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 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

Directions

1.      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.

2.      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.



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc