Food & Wine

What's This?
Serving size 4
Prep Time
Total Time


3 ½ cup diced butternut squash3 Tbsp extra virgin olive oil kosher salt freshly ground pepper½ cup blanched hazelnuts3 cup baby arugula (3 ounces)1 medium head frisée, torn into bite-size pieces3 oz prosciutto, torn into bite-size pieces1 ½ Tbsp snipped chives2 ½ Tbsp balsamic vinegar2 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.

Tags: Salad, Appetizer, Healthy, Vegetable, Butternut Squash, Nut, Pork, Italian, Quick, 30 Minute, Fall, Winter

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