Butternut Squash Salad With Hazelnuts

• 3 1/2 cups diced butternut squash
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/2 cup blanched hazelnuts
• 3 cups baby arugula (3 ounces)
• 1 head frisee, torn into bite-size pieces
• 3 ounces prosciutto, torn into bite-size pieces
• 1 1/2 tablespoons snipped chives
• 2 1/2 tablespoons balsamic vinegar
• 2 tablespoons hazelnut oil

1. Preheat the oven to 425u0b0. On a baking sheet, toss the squash with 2 tablespoons of the olive oil; season with salt and pepper. Roast for 20 minutes, until tender. Spread the hazelnuts in a pie plate and toast for 6 minutes, until golden. Let cool, then chop.
2. In a large bowl, toss the arugula, frisee, prosciutto, chives, hazelnuts and squash. In a small microwave-safe bowl, mix the remaining 1 tablespoon of olive oil with the vinegar and hazelnut oil and season with salt and pepper. Microwave the dressing until hot, about 1 minute. Pour the dressing over the salad, toss well and serve.

butternut squash, extravirgin olive oil, kosher salt, blanched hazelnuts, baby arugula, head frisuee, chives, balsamic vinegar, hazelnut oil

Taken from www.myrecipes.com/recipe/butternut-squash-salad-with-hazelnuts (may not work)