Mustard Greens Roasted Squash And Hazelnut Salad Recipes

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MUSTARD GREENS, ROASTED SQUASH, AND HAZELNUT SALAD



Mustard Greens, Roasted Squash, and Hazelnut Salad image

Use this toasted-hazelnut vinaigrette on any fall salad.

Provided by Sean Rembold

Yield Makes 8 servings

Number Of Ingredients 8

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)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

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