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Mustard Greens, Roasted Squash, and Hazelnut Salad
- 1 medium delicata squash (12–14 ounces), halved, seeded, cut into 3/4-inch cubes
- 2 tablespoons plus 1/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 cup skinned hazelnuts
- 1/2 cup hazelnut oil
- 1/2 cup Sherry vinegar
- 2 teaspoons sugar
- 1 6–7 ounces bunch mustard greens, center ribs and stems removed from tough greens, cut into 2-inch pieces (about 5 cups)
Directions:View on Bon Appetit
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