Butternut Squash Salad with Hazelnuts - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melissa Rubel
This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.
Ingredients
- 3 1/2 c. butternut squash
- 3 tbsp. extra-virgin olive oil
- kosher salt and freshly ground pepper
- 1/2 c. blanched hazelnuts
- 3 c. baby arugula
- 1 medium head frisée
- 3 oz. prosciutto
- 1 1/2 tbsp. snipped chives
- 2 1/2 tbsp. balsamic vinegar
- 2 tbsp. hazelnut oil
Instructions
- Preheat oven to 425 degrees F. On a baking sheet, toss squash with 2 tablespoons olive oil; season with salt and pepper. Roast 20 minutes, until tender. Spread hazelnuts in a pie plate and toast 6 minutes, until golden. Let cool, then chop.
- In a large bowl, toss arugula, frisée, prosciutto, chives, hazelnuts, and squash. In a small microwave-safe bowl, mix remaining 1 tablespoon olive oil with vinegar and hazelnut oil and season with salt and pepper. Microwave dressing until hot, about 1 minute. Pour dressing over salad, toss well, and serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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