I love salads with neat toppings that are also filling because let’s face it, sometimes lettuce just doesn’t do the trick.
This one has butternut squash, thinly sliced red onion, blue cheese and hazelnuts.
And just for fun I thought I’d show you how to peel a butternut squash in case they intimidate you.
For this recipe you start out with a small butternut squash.
Peel it with a vegetable peeler until the light colored flesh is gone and the orange color of the flesh starts to show through.
Cut the squash in half.
Using a spoon (preferably a grapefruit spoon with teeth 🙂 ) scrape out the seeds and pulp.
Then you just cut into cubes!
Toss these in salt and pepper and roast for 30-35 minutes.
In a small bowl you simply whisk together red wine vinegar, olive oil, dijon mustard and salt & pepper.
Thinly slice red onion and crumble the blue cheese.
Lightly toast hazelnuts.
Toss together mixed greens, squash, dressing, hazelnuts, red onion and blue cheese.
Serve with grilled chicken.
I like to marinate cutlets or chicken breast the night before in olive oil, salt, pepper, garlic powder, paprika and a splash of soy sauce or Worcestershire sauce.
BUTTERNUT SQUASH SALAD WITH HAZELNUTS AND BLUE CHEESE
1 1/2 pound butternut squash, cubed
5 tablespoons olive oil
salt and fresh pepper (a teaspoon of each)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 cup chopped hazelnuts
1- 5 or 6 ounce package mixed greens
1/2 small red onion, thinly sliced
4 ounces blue cheese, crumbled ( 1 cup)
4 chicken breast cutlets (drizzled with olive oil and sprinkled with salt, pepper, garlic powder, paprika and a splash of soy sauce or Worcestershire sauce
Instructions and directions:
Heat oven to 400 degrees.
In a bowl toss together 2 tablespoons of olive oil, cubed squash, salt and pepper. Spread squash on parchment lined cooking sheet and bake for 30-35 minutes. Let cool for a few minutes.
Meanwhile, spread hazelnuts on a second parchment line cooking sheet and toast in the oven. Shake on baking sheet occasionally until the become fragrant, 10-12 minuets.
Grill chicken cutlets over medium heat 3-4 minutes per side or until juices are clear. Remove and and tent on a plate with aluminum foil.
In a large bowl, whisk together the vinegar, mustard and 3 tablespoons of olive oil, a pinch of salt and a few grinds of pepper. Add squash, hazelnuts, greens and onion. Sprinkle with cheese and serve with chicken.
adapted from real simple
This looks amazing! Peeling one of those IS intimidating! I have a nasty gash from my run-in with a butternut squash last week. I reckon I better buy a vegetable peeler rather than using a knife . .