Butternut Squash Salad With Hazelnuts and Blue Cheese

Butternut Squash Salad with Hazelnuts And Blue Cheese
Lisa Hubbard
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preparation
10
minutes
cooking
50
minutes
Serves 4

Ingredients

1 1/2
pounds
butternut squash, delicata squash, or sugar pumpkin—peeled, seeded, and cut into 1-inch pieces
5
tablespoons
olive oil
kosher salt and black pepper
1/2
cup
hazelnuts
1
tablespoon
sherry vinegar or red wine vinegar
1
teaspoon
Dijon mustard
6
cups
mixed greens (about 4 1/2 ounces)
1/2
small red onion, thinly sliced
4
ounces
blue cheese, crumbled (1 cup)

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 30 to 35 minutes. Let cool slightly.
  2. Meanwhile, spread the hazelnuts on a second rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Let cool slightly, then rub in a clean dish towel to remove the skins (discard skins). Roughly chop.
  3. In a large bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the squash, hazelnuts, greens, and onion and toss to combine. Sprinkle with the blue cheese.
Sara Quessenberry and Kate Merker
September 2011

Nutritional Information

  • Per Serving
  • Calories 434
  • Fat 35 g
  • Sat Fat 8 g
  • Cholesterol 21 mg
  • Sodium 822 mg
  • Protein 11 g
  • Carbohydrate 24 g
  • Sugar 6 g
  • Fiber 8 g
  • Iron 3 mg
  • Calcium 232 mg
What does this mean? See Nutrition 101.

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