Butternut Squash Salad with Hazelnuts

Name: Butternut Squash Salad with Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 85 grams cups baby arugula; 3 Tbsps balsamic vinegar; 828 milliliters diced butternut squash; 2 Tbsps snipped chives; 1 head frisée, torn into bite-size pieces; 2 Tbsps hazelnut oil; 118 milliliters blanched hazelnuts; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil; 85 grams prosciutto, torn into bite-size pieces

Butternut Squash Salad with Hazelnuts is a gluten free, dairy free, and primal side dish. One serving contains 418 calories, 8g of protein, and 35g of fat. This recipe serves 4. A mixture of blanched hazelnuts, balsamic vinegar, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Squash

Equipment you will use

Baking Sheet

Spread the hazelnuts in a pie plate and toast for 6 minutes, until golden.

Ingredients you will need

Hazelnuts

Spread

Toast

Let cool, then chop.

In a large bowl, toss the arugula, frise, 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.

Ingredients you will need

Salt And Pepper

Hazelnut Oil