Chopped Winter Salad With Butternut Squash, Apple, and Feta

By ClaudiaJan

Ingredients

• 1 small butternut squash (about 1 1/2 pounds)—peeled, seeded, and cut into 3/4-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
• 4 ounces  Feta, crumbled (about 1 cup)
• 1 tart apple (such as Granny Smith or Pink Lady), sliced
• 1/4 cup  pitted kalamata olives, halved

Preparation

Step 1

Directions

Heat oven to 450° F. On a rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon
pepper. Roast, tossing once, until tender, 25 to 30 minutes; let cool slightly.

In a large bowl, whisk together the vinegar, dill, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.