Chopped Winter Salad With Butternut Squash

Chopped Winter Salad With Butternut Squash, Apple, and Feta
Yunhee Kim
Full of contrasting flavors and textures, this salad combines sweet roasted butternut squash with crunchy apples, briny olives, and salty Feta cheese.

Get the recipe for Chopped Winter Salad With Butternut Squash, Apple, and Feta.
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
20
minutes
cooking
40
minutes

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
1
cup
crumbled Feta (4 ounces)
1
tart apple (such as Granny Smith or Pink Lady), sliced
1/4
cup
pitted kalamata olives, halved

Directions

  1. 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.
  2. Whisk together the vinegar, dill, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
  3. Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.
Dawn Perry
January 2013

Nutritional Information

  • Per Serving
  • Calories 332
  • Fat 19 g
  • Sat Fat 6 g
  • Cholesterol 25 mg
  • Sodium 934 mg
  • Protein 9 g
  • Carbohydrate 34 g
  • Sugar 11 g
  • Fiber 8 g
  • Iron 2 mg
  • Calcium 229 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments