Butternut Squash & Hazelnut Salad
It's the first day of October as I write. Some of the leaves are just starting to fall off the trees on the streets near our house. The air is cooler, and all I can think of is autumnal flavours.
Squash, although available year-round, is at its absolute best in autumn. Great simply roasted and served as a side, this versatile vegetable can be used in any number of dishes and can even be the star of the show. Combined with crunchy hazelnuts and soft creamy goat’s cheese, this butternut squash salad is delish.
The squash cooking time will vary depending on how big or small you cut the squash chunks. It could take anywhere between 20–45 minutes. Use a fork to feel how cooked they are and check now and then while preparing the rest of the ingredients. Butternut squash comes in all shapes and sizes. Adjust the quantity of squash depending on the size.
Ingredients
Salad
- 1/2 butternut squash
- 100g hazelnuts
- 200g French beans
- 70g rocket
- 70g soft goat's cheese
Dressing
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp extra-virgin olive oil
- salt
- freshly ground black pepper
Method
- Preheat the oven to 180ºC/355ºF.
- Deseed the butternut squash, remove the skin, and chop into small chunks before tossing them in some rapeseed oil or olive oil in a roasting pan. Roast in the oven until slightly coloured and tender.
- In another roasting tin, roast the hazelnuts for 8–10 minutes. Once they're done, rub them with a kitchen towel to remove their skins. Bash half of them with a pestle and mortar or a rolling pin to make some roughly broken pieces, leaving the other half whole to create different textures.
- Wash and steam the green beans for 5–7 minutes until cooked.
- Once everything is cooked, combine all the prepared ingredients into a large salad bowl with the rocket leaves and slice in chunks of goat’s cheese.
- To make the dressing, first mix the Dijon mustard with the vinegar until completely combined. Now, gradually add the oil bit by bit while whisking constantly to make an emulsion. Season to taste.
- Pour the dressing on top of the salad and mix well before serving.
