Butternut Squash Salad With Hazelnuts And Blue Cheese

1. 1

   1. Heat oven to 400u00b0 F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until golden brown and tender, 30 to 35 minutes. Let cool slightly.

2. 2

   2. Meanwhile, spread the hazelnuts on a second rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Let cool slightly, then rub in a clean dish towel to remove the skins (discard skins). Roughly chop.

3. 3

   3. In a large bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Add the squash, hazelnuts, greens, and onion and toss to combine. Sprinkle with the blue cheese.

* Per serving · 4 servings · Values may vary.