Roasted Delicata Squash and Hazelnut Salad

by Laicie

roasted delicata squash and hazelnut salad / a thousand threadsroasted delicata squash and hazelnut salad / a thousand threads

So I mentioned that we’ve finally gotten on the health food track, right?

Well, relatively speaking. We cut out grains and most refined sugar and for once we’re really managing to stick to it… of course we can still have wine, dark chocolate, and cheese. I’m not gonna say we’re mostly living on cheese, but…

Okay occasionally we are eating some really healthy things, and discovering some new ones we never even knew existed (or maybe i just didn’t know you could eat them… they look so pretty in those harvest displays…) like delicata squash.

Generally, I’m okay with squash… acorn, butternut, we get along… you know, as much as we can tolerate being in the same room together on occasion… we’re not exactly jumping for joy. Sweet potatoes make me jump for joy.

But I have to tell you something right now that if you haven’t had delicata squash, you’re not going to believe. In fact you’re going to laugh in my face, but it totally tastes like a sweet potato.

And I’m 99 percent certain that’s not the starvation talking. It’s super good.

… and that delicious little squash, along with hazelnuts (because where can you go wrong with hazelnuts?) make this one of the yummiest fall salads I’ve ever had… easy too.

What recipes do you love for fall salads, or do you usually switch your routine up to soup?

(I tend to do that a lot…)

Mustard Greens, Roasted Squash, and Hazelnut Salad
Adapted from Bon Appétit

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)

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 and 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.

And in case you’re wondering, yes… you do roast the squash with the skin on. It softens up nicely in the oven and is delicious.

After you’ve gotten the squash in the oven, spread your hazelnuts on a small rimmed baking sheet and toast in the oven until they begin 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.

I actually did this backward, tossing the mustard greens in the vinaigrette, then putting them in a bowl with a nice heaping of squash on top.