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Ingredients

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

Description

Butternut Squash Salad With Hazelnuts - The Huffington Post

Kitchen Daily