Name: Mustard Greens, Roasted Squash, and Hazelnut Salad
Yield: Makes 8 servings
Ingredients: 1 medium delicata squash (12-14 ounces), halved, seeded, cut into 3/4" cubes; 2 tablespoons plus 1/3 cup olive oil; Kosher salt and freshly ground black pepper; 1 cup skinned hazelnuts; 1/2 cup hazelnut oil; 1/2 cup Sherry vinegar; 2 teaspoons sugar; 1 6-7-ounce bunch mustard greens, center ribs and stems removed from tough greens, cut into 2" pieces (about 5 cups)

Use this toasted-hazelnut vinaigrette on any fall salad.

Recipe information

Yield
Makes 8 servings

Ingredients

1 medium delicata squash (12-14 ounces), halved, seeded, cut into 3/4" cubes

2 tablespoons plus 1/3 cup olive oil

Kosher salt and freshly ground black pepper

1 cup skinned hazelnuts

1/2 cup hazelnut oil

1/2 cup Sherry vinegar

2 teaspoons sugar

1 6-7-ounce bunch mustard greens, center ribs and stems removed from tough greens, cut into 2" pieces (about 5 cups)

Preparation

Step 1
Place racks in top and bottom thirds of oven; preheat to 400°F. Line a rimmed baking sheet with foil. Toss squash with 2 tablespoons olive oil in a medium bowl; season to taste with salt and pepper. Spread out squash on prepared sheet and roast, turning occasionally, until tender and golden in spots, 18-20 minutes.
Step 2
Meanwhile, spread out hazelnuts on a small rimmed baking sheet and toast in oven until beginning to turn golden brown, 8-10 minutes. Let cool on sheet.
Step 3
Chop hazelnuts; place in a small bowl. Whisk in remaining 1/3 cup olive oil, hazelnut oil, vinegar, and sugar. Season vinaigrette to taste with salt and pepper.
Step 4
Place roasted squash and mustard greens in a large bowl; toss to combine. Drizzle vinaigrette over and season with salt and pepper; toss to coat.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes