Directions:
- Preheat the oven to 425°. On a baking sheet, toss the squash with 2 tablespoons of the olive oil; season with salt and pepper. Roast for 20 minutes, until tender. Spread the hazelnuts in a pie plate and toast for 6 minutes, until golden. Let cool, then chop.
- In a large bowl, toss the arugula, frisée, prosciutto, chives, hazelnuts and squash. In a small microwave-safe bowl, mix the remaining 1 tablespoon of olive oil with the vinegar and hazelnut oil and season with salt and pepper. Microwave the dressing until hot, about 1 minute. Pour the dressing over the salad, toss well and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.74 Kcal (1900 kJ) | ||
| Calories from fat | 340.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.8g | 58% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 5% | |
| Sodium | 584.53mg | 24% | |
| Potassium | 804.23mg | 17% | |
| Total Carbs | 22.07g | 7% | |
| Sugars | 5.16g | 21% | |
| Dietary Fiber | 6.04g | 24% | |
| Protein | 11.8g | 24% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 2.4mg | 13% | |
| Calcium | 132.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 208.75 Kcal (874 kJ) | ||
| Calories from fat | 156.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.39g | 58% | |
|---|---|---|---|
| Cholesterol | 6.85mg | 5% | |
| Sodium | 268.92mg | 24% | |
| Potassium | 370mg | 17% | |
| Total Carbs | 10.15g | 7% | |
| Sugars | 2.37g | 21% | |
| Dietary Fiber | 2.78g | 24% | |
| Protein | 5.43g | 24% | |
| Vitamin C | 13.4mg | 49% | |
| Vitamin A | 0.6mg | 41% | |
| Iron | 1.1mg | 13% | |
| Calcium | 61.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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