Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad Recipe

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Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad
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Ingredients
15
Count
Nutrition
365
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Begin salad: Heat oven to 350°F with rack in middle.
  2. Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
  3. While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
  4. Roast squash: Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
  5. Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
  6. Make vinaigrette while squash is roasting: Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
  7. Assemble salad: Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
  8. Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.
  9. Cooks' notes: •Salad recipe may be halved or quartered to serve 2 to 4 people, but we suggest roasting full amount of squash because leftovers are delicious! •Chicory can be prepared 1 day ahead and chilled in a resealable plastic bag with a towel. •Hazelnuts can be roasted 1 day ahead and kept at room temperature. •Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 365.13 Kcal (1529 kJ)
Calories from fat 258.92 Kcal
% Daily Value*
Total Fat 28.77g 44%
Cholesterol 14.18mg 5%
Sodium 346.42mg 14%
Potassium 635.51mg 14%
Total Carbs 24.63g 8%
Sugars 10.25g 41%
Dietary Fiber 3.74g 15%
Protein 6.2g 12%
Vitamin C 23.6mg 39%
Vitamin A 0.9mg 28%
Iron 1.9mg 10%
Calcium 117.1mg 12%
Amount Per 100 g
Calories 158.68 Kcal (664 kJ)
Calories from fat 112.52 Kcal
% Daily Value*
Total Fat 12.5g 44%
Cholesterol 6.16mg 5%
Sodium 150.55mg 14%
Potassium 276.17mg 14%
Total Carbs 10.7g 8%
Sugars 4.45g 41%
Dietary Fiber 1.62g 15%
Protein 2.69g 12%
Vitamin C 10.3mg 39%
Vitamin A 0.4mg 28%
Iron 0.8mg 10%
Calcium 50.9mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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