Winter Squash & Hazelnut Salad

20 minutes prep 30 minutes active cooking 50 minutes total

Makes 2-3 servings

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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

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

From our shop

1/3 cup + 1 tablespoon, divided Everyday Single Varietal Olive Oil
$24.00– Capay Valley Ranch - California

1 cup Salted Dorris Hazelnuts
$11.00– Dayton - Oregon

3 tablespoons Sparkling Wine Vinegar
$15.00– Napa - California

2 teaspoons Dijon Mustard
$8.00– Saint-Maurice - France

Out of stock

1/2 teaspoon 100% Pure Maple Syrup, Tree Juice
$21.50– Drybrook Valley - New York

1/4 teaspoon + more to taste Italian Fine Sea Salt
$7.00– Trapani - Sicily

Equipment

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.