Butternut Squash Salad

Butternut Squash Salad

INGREDIENTS

1. 1 1/2pounds butternut squash, delicata squash, or sugar pumpkin—peeled, seeded, and cut into 1-inch pieces
2. 5tablespoons olive oil
3. kosher salt and black pepper
4. 1/2cup hazelnuts
5. 1tablespoon sherry vinegar or red wine vinegar
6. 1teaspoon Dijon mustard
7. 6cups mixed greens (about 4 1/2 ounces)
8. 1/2small red onion, thinly sliced
9. 4ounces blue cheese, crumbled (1 cup)

DIRECTIONS

1. Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 30 to 35 minutes. Let cool slightly.
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. In a large bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the squash, hazelnuts, greens, and onion and toss to combine. Sprinkle with the blue cheese.