Squash And Chickpea Fritters With Winter Greens And Hazelnut Salad

By Sunset
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1/3 cup blanched hazelnuts

8 ounces cubed butternut squash

2 slices whole-wheat bread

1 can (14 oz.) chickpeas (garbanzos), drained

1 arge egg

2 tablespoons flour

1 teaspoon chopped fresh sage leaves

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1/4 teaspoon red chile flakes

6 tablespoons olive oil, divided

4 cups mixed winter greens such as radicchio and escarole

1 tablespoon tablespoon lemon juice

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