Mustard greens, roasted squash, and hazelnut salad
Indulge in a delightful fusion of mustard greens, oven-roasted squash, and crunchy hazelnuts in this mouthwatering salad. Taste the perfect blend of flavors!
Ingredients:
- medium delicata squash (12–14 oz.), halved, seeded, cut into ¾” cubes
- tablespoons plus ⅓ cup olive oil
- Kosher salt and freshly ground black pepper
- cup skinned hazelnuts
- cup hazelnut oil
- cup Sherry vinegar
- teaspoons sugar
- 6–7-oz. bunch mustard greens, center ribs and stems removed from tough greens, cut into 2” pieces (about 5 cups)
- 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
Instructions:
- Position oven racks in both upper and lower levels; heat the oven to 200 °C. Cover a baking sheet with foil. Mix the squash with 2 tablespoons of olive oil in a medium bowl, season with salt and pepper. Spread the squash on the prepared sheet and bake, turning occasionally, until soft and slightly browned, about 18-20 minutes.
- At the same time, spread hazelnuts on a small baking sheet and toast in the oven until they start to brown, for about 8-10 minutes. Allow them to cool on the sheet.
- Dice the hazelnuts and put them in a small bowl. Whisk in the remaining 1/3 cup of olive oil, hazelnut oil, vinegar, and sugar. Season the dressing with salt and pepper to your liking.
- Combine the roasted squash and mustard greens in a large bowl; mix gently. Pour the vinaigrette over the salad and season with salt and pepper; mix well.
Summary:
- Calories: 2909 kcal
- Fat: 291 g
- Protein: 28 g
- Carbs: 71 g
- Potassium: 2642 mg
- Magnesium: 375 mg