Butternut Squash Salad With Hazelnuts and Blue Cheese
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 434
- Fat 35g
- Sat Fat 8g
- Cholesterol 21mg
- Sodium 822mg
- Protein 11g
- Carbohydrate 24g
- Sugar 6g
- Fiber 8g
- Iron 3mg
- Calcium 232mg
What does this mean? See
Nutrition 101
.
Quick Tip
Nuts are not only flavorful additions to cooked dishes. They’re also nutritional powerhouses, excellent sources of protein,
fiber, vitamin E, and other nutrients, as well as monounsaturated and polyunsaturated fats.
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