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Butternut Squash Salad with Hazelnuts

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Butternut Squash Salad with Hazelnuts

Butternut Squash Salad with Hazelnuts
Frances Janisch
Provided by:
total prep
This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.


  • 3 1/2 cup(s) diced butternut squash
  • 3 tablespoon(s) extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup(s) blanched hazelnuts
  • 3 cup(s) baby arugula, 3 ounces
  • 1 medium head frisée, torn into bite-size pieces
  • 3 ounce(s) prosciutto, torn into bite-size pieces
  • 1 1/2 tablespoon(s) snipped chives
  • 2 1/2 tablespoon(s) balsamic vinegar
  • 2 tablespoon(s) hazelnut oil


  • 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.