Butternut Squash Salad with Hazelnuts

Serving Size: 4
Prep Time:
Total Time:


  • 3.5 cup diced butternut squash
  • 2.5 Tbsp balsamic vinegar
  • 1.5 Tbsp snipped chives
  • 3 Ounce prosciutto, torn into bite-size pieces
  • 1 medium head frisée, torn into bite-size pieces
  • 3 cup baby arugula (3 ounces)
  • 0.5 cup blanched hazelnuts
  • freshly ground pepper
  • kosher salt
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp 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.