Winter Squash & Hazelnut Salad
Developed by Wellspent’s own Elizabeth Cantrell while she was working under former Chez Panisse pastry chef Jehnee Rains...
this winter salad is a study in contrasts. The play of fresh spinach and crunchy hazelnuts against earthy roasted squash makes for a texturally satisfying dish that delivers layers of fall flavors while still feeling light on its feet. It’s flexible too; we typically use acorn or kabocha squash, but you can swap in butternut or delicata if you prefer a slightly sweeter taste and creamier texture. The bacon is optional too; including it adds a nice savory richness and even more texture, but the salad still feels complete if you choose to leave it out. All this flexibility makes this our favorite kind of dish: it’s easy enough to whip up for a weeknight, but impressive enough to earn a spot on your holiday table.
What You'll Need
Ingredients
For the shopping list
- 1 medium size acorn squash
- 6 slices of bacon (optional)
- 1 bunch spinach
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons shallot, finely chopped
Equipment
From the kitchen
- 2 Mixing bowls
- Whisk
- Baking sheet
- Sharp chef's knife
- Cutting board
- Spoon for scooping squash seeds
- Mug or meat tenderizer - anything handy for crushing hazelnuts
- Measuring cups
- Measuring spoons
What you'll have to do
Step 1
Preheat your oven to 350º.
Quarter the squash carefully–if it feels unstable, try scoring the rind with a smaller knife first and then using a larger knife to halve. Scoop out seeds and pulp then slice the quarters into 1/2” pieces.
Step 2
Add the squash to a mixing bowl and drizzle 1 tablespoon olive oil, salt and pepper then mix to make sure all the squash is evenly coated. Lay the squash flat on a baking sheet and bake for about 30 minutes, flipping halfway for an even bake.
Step 3
Cook the bacon in the oven on a baking sheet until done to your liking and transfer to a plate lined with paper towels to cool. Once cool, chop into smaller pieces for topping and set aside.
Step 4
Using a mug or any heavy-ish, flat-bottomed object (can of beans, rolling pin, small skillet, etc), crush the hazelnuts into pieces: place the mug on top of the hazelnuts and slowly push down (no need to smash or hammer, you don’t want the pieces too small).
Step 5
To make the dressing, whisk together 1/3 cup olive oil, 3 tablespoons vinegar, 1/2 teaspoon syrup, 2 teaspoons mustard, salt and pepper in a mixing bowl. When the dressing emulsifies, stir in the shallot and mix again.
Step 6
After squash is fully cooked, allow it to cool before removing the rind with a knife.
Step 7
Combine all ingredients (reserving about ¼ of the chopped bacon and crushed hazelnuts) in a pretty bowl and dress just before serving. Garnish with remaining bacon pieces and crushed hazelnuts.
Shop this recipe
Out of stock
Olive Oil
Everyday Single Varietal Olive Oil
Capay Valley Ranch - California
Vinegar
Sparkling Wine Vinegar
Napa - California
Out of stock
Sauces & Condiments
Dijon Mustard
Saint-Maurice - France
Baking
100% Pure Maple Syrup, Tree Juice
Drybrook Valley - New York
Salt, Herbs, & Spices
Italian Fine Sea Salt
Trapani - Sicily
More recipes
Larb-Style Cabbage Salad with Thai Omelet
Toasted rice powder provides a key flavor in this salad inspired by Thai-style larb.
Radicchio Salad with Caramelized Dates and Creamy Tahini
Caramelized dates and creamy tahini make this radicchio salad the perfect antidote for lackluster winter lettuce.