How To Make Butternut Squash Salad with Hazelnuts
Eat healthy even in winter with this butternut squash salad. It has both whole hazelnuts and hazelnut oil in it, as well as arugula and prosciutto.
Serves:
Ingredients
- 3½cupsbutternut squash
- 3tbspextra-virgin olive oil
- kosher salt and freshly ground pepper
- ½cuphazelnuts,blanched
- 3cupsbaby arugula
- 1headfrisée
- 3ozprosciutto
- 1½tbspchives,snipped
- 2½tbspbalsamic vinegar
- 2tbsphazelnut oil
Instructions
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Preheat oven to 425 degrees F. On a baking sheet, toss squash with 2 tablespoons olive oil; season with salt and pepper.
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Roast 20 minutes, until tender. Spread hazelnuts in a pie plate and toast 6 minutes, until golden.
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Let cool, then chop. In a large bowl, toss arugula, frisée, prosciutto, chives, hazelnuts, and squash.
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In a small microwave-safe bowl, mix the remaining 1 tablespoon olive oil with vinegar and hazelnut oil and season with salt and pepper. Microwave dressing until hot.
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Pour dressing over salad, toss well, and serve.
Nutrition
- Calories: 367.59kcal
- Fat: 29.17g
- Saturated Fat: 3.30g
- Monounsaturated Fat: 21.23g
- Polyunsaturated Fat: 3.40g
- Carbohydrates: 20.24g
- Fiber: 4.95g
- Sugar: 5.15g
- Protein: 10.19g
- Cholesterol: 14.88mg
- Sodium: 588.68mg
- Calcium: 109.77mg
- Potassium: 758.79mg
- Iron: 2.30mg
- Vitamin A: 703.34µg
- Vitamin C: 31.79mg
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