Butternut Squash Salad With Hazelnuts and Blue Cheese

Photo by Lisa Hubbard
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 434 calories
    • 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


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


  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.