Lisa Hubbard
Hands-On Time
10 Mins minutes
Total Time
50 Mins minutes
Yield
Serves 4

Creamy blue cheese and a tangy homemade vinaigrette beautifully complement the rich, nutty flavor of squash and toasted hazelnuts.

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

/5
Reviews
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