Butternut Squash Salad With Hazelnuts And Gorgonzola

1. 1

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

2. 2

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

3. 3

   In a large bowl, whisk together the vinegar, mustard, the remaining 3 tbsp. of oil and 1/4 tsp. each of salt and pepper. Add squash, hazelnuts, greens and onions and toss to combine. Sprinkle with the gorgonzola and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.