Chopped Winter Salad With Butternut Squash

By kylaroy7

Ingredients

• inch pieces 3 tablespoons olive oil kosher salt and black pepper 1/4 cup red wine vinegar 2 tablespoons chopped fresh dill 1 small head radicchio, leaves torn (6 cups) 1 15.5
• ounce can chickpeas, rinsed 1 cup crumbled Feta (4 ounces) 1 tart apple (such as Granny Smith or Pink Lady), sliced 1/4 cup pitted kalamata olives, halved

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 450° F. Toss the squash, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender, 25 to 30 minutes; let cool slightly.
Whisk together the vinegar, dill, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.