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Epicurious

Mustard Greens, Roasted Squash, and Hazelnut Salad

5.0

(1)

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

  1. 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.

TagsSaladSalad DressingDelicata SquashSquashVegetableHazelnutNutMustard GreensLeafy GreensStarterDinnerDairy FreeGluten FreeVegetarianVeganEasyMake AheadWeeknight MealsSheet-Pan DinnersRoastFallWinterBon Appétit
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