Delicata Squash Salad with Shaved Fennel, Honeycrisp Apple and Hazelnuts

Do you get excited about salad? I think it's a vastly underused medium for combinations of awesomeness in food. There are so many options, and the commitment is low.
I eat a small salad in my lunch bento box essentially every day at work because I love salad so much. And thanks to autumn and the farmer's market, I'm beginning to be obsessed with squash.

Delicata is fun because you can eat the pretty skin. It's a minimal issue squash as you don't have to peel it. Of course you could peel it...but why bother?
Honeycrisp apples are expensive around here, because they are a highly desired eating apple—sweet and crisp at the same time. They are actually the state fruit of Minnesota, where they were developed (did you know there were state fruits? I didn't). They're definitely not my favorite apple, but they play so well with other ingredients in a mix, and go spectacularly with nuts.

Speaking of. Hazelnuts. Let's say a few words. They are representative of "the flavor of the Northwest" in my opinion, but there are a lot of less-than-awesome ones out there. I know, I know, I am spoiled having access to the fabulous Pike Place Market! But if you ever find an opportunity to buy quality hazelnuts, either raw or dry roasted, and especially the slightly oblong knobby ones, definitely don't miss your chance. Their sweetness and depth is really worth it.
Fried or non-dry roasted hazelnuts lose a lot of their flavor (it's the addition of cooking oils, and the oxidation of their natural oils) and you should really never need salt to consume a good hazelnut. I don't believe hazelnuts really have a place in a mixed nut situation either, but that's a story for another day.
If you have older or less reliable nuts, you may want to peel them directly after roasting them (oven is best). The skins can sometimes give off a bitter flavor. With desserts, you definitely want to peel them, but here it's a personal choice. Beware though, you will likely burn your fingers in the process. Rubbing a towel over them is helpful, and you must be sure to roast them enough that the skins are flaking slightly. And again, you must peel immediately while hot!

Tool recommendations: a sharp knife and a zest for life.

Delicata Squash Salad with Shaved Fennel, Honeycrisp Apple and Hazelnuts

Recipe by Cowen Park Kitchen

A warm and refreshingly crunchy autumn salad.

Ingredients

• 1 # Delicata squash
• 3/4 c. shaved fresh fennel
• 1/2 small Honeycrisp apple, sliced finely
• 1/4 c. whole hazelnuts
• a couple handfuls baby greens salad mix
• 1 t. (or more) fennel fronds
• fresh lemon
• salt and pepper
• rosemary
• olive oil
• sea salt
• shaved hard cheese (optional)

Method

1. Clean the squash and slice into about 1/2" pieces. Toss with olive oil, sea salt, pepper, and a sprig or two of rosemary (don't overdo it). Leave the skins on, they are edible.
2. Roast at 375 until soft and taking some color (about 15-20 minutes; keep an eye on them).
3. Meanwhile, shave the fennel carefully with your (sharp) knife. The smaller the better.
4. Chop the apple as well. You don't need to be as dainty here; a slightly larger slice is fine for the apples.
5. Before going further, dress the fennel and apples with a large squeeze of lemon to prevent oxidation.
6. Toast the hazelnuts in the oven along with the squash (I recommend a small cast-iron pan for this) just until slightly colored. Remove, let cool slightly and chop roughly. You may choose to remove the skins beforehand if you dislike them. I personally don't mind them unless they are older/less quality nuts. It's your choice. Thrown them into the bowl with the fennel and apples.
7. When squash is cooked, remove from oven and toss directly into salad mix.
8. Add baby greens, more lemon, salt, pepper, and fennel fronds. Add more oil if desired, toss gently and top with shaved hard cheese and finishing salt.