Chopped Salad with Butternut Squash, Goat Cheese, and Hazelnuts

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This nutritional seasonal salad is a showstopper in color, flavor, and texture!

Prep Time15

Cook Time25

Soak time30

Total Time1 10

Course: Salad

Cuisine: American

Keyword: Apple, Butternut squash, Goat cheese, Hazelnuts, Radicchio

Servings:

1 (1 ½-2 pound) butternut squash peeled, seeded, and cut into ½-inch pieces (about 4 ½ cups)
¼ cup Extra-virgin olive oil divided
3 tablespoons Balsamic vinegar divided
⅜ teaspoon kosher salt divided
⅜ teaspoons freshly ground black pepper divided
1 tablespoon Dijon mustard
1 small head Radicchio (6 ounces) halved, cored, cut into ½-inch pieces
1 Romaine lettuce heart (6 ounces) washed, dried and cut into ½-inch pieces
1 Honey Crisp or other sweet and firm apple, cored and cut into matchstick pieces
2 ounces goat cheese crumbled
½ cup chopped hazelnuts skinned and toasted

Adjust oven rack to lowest position and heat oven to 450°F. Toss squash, 1 tablespoon of oil, 1 tabelspoon vinegar, ¼ teaspoon salt and ¼ teaspoon pepper together on a rimmed baking sheet. Roast until well browned and tender, about 20-25 minutes, stirring halfway through roasting. Remove sheet from oven and let squash cool for at least 3 minutes.
Meanwhile, whisk mustard, remaining 3 tablespoons of oil, remaining 2 tablespoons vinegar, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper together in a large bowl.
Add radicchio, romaine and apple to the bowl with the dressing and toss to combine. Season with salt and pepper to taste. Add squash and goat cheese, and lightly toss. Sprinkle the salad with chopped hazelnuts and serve. Enjoy!

Soak cut radicchio in cold water for 5 minutes then drain and spin dry. This will remove some bitterness.