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Recipes
October 2012

Mustard Greens, Roasted Squash, and Hazelnut Salad

By Sean RemboldPhotography by Anders Overgaard

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Use this toasted-hazelnut vinaigrette on any fall salad.

Recipe information

  • Yield

    8 Servings

Ingredients

1

medium delicata squash (12–14 oz.), halved, seeded, cut into ¾” cubes

2

tablespoons plus ⅓ cup olive oil

Kosher salt and freshly ground black pepper

1

cup skinned hazelnuts

½

cup hazelnut oil

½

cup Sherry vinegar

2

teaspoons sugar

1

6–7-oz. bunch mustard greens, center ribs and stems removed from tough greens, cut into 2” pieces (about 5 cups)

Need to make a substitution?

Preparation

  1. Step 1

    Place racks in top and bottom thirds of oven; preheat to 400°. Line a rimmed baking sheet with foil. Toss squash with 2 Tbsp. 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 ⅓ 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.

Nutrition Per Serving

1 serving contains:
Calories (kcal) 340
Fat (g) 35
Saturated Fat (g) 3.5
Cholesterol (mg) 0
Carbohydrates (g) 8
Dietary Fiber (g) 2
Total Sugars (g) 3
Protein (g) 3
Sodium (mg) 65
Explore Bon AppétitSaladMustard GreensLeafy GreensVegetableDelicata SquashSquashHazelnutNutFallEasySideMainDairy-FreeGluten-FreeVeganVegetarianRoastLunchDinner