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Butternut Squash Salad With Hazelnuts and Blue Cheese
- 1 1/2 pounds butternut squash, delicata squash, or sugar pumpkinpeeled, seeded, and cut into 1-inch pieces
- 5 tablespoons olive oil
- 1/2 cup kosher salt and black pepper
- 1 tablespoon hazelnuts
- 1 teaspoon sherry vinegar or red wine vinegar
- 6 cups Dijon mustard
- 1/2 mixed greens (about 4 1/2 ounces)
- 4 ounces small red onion, thinly sliced
Directions:View on Real Simple
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