Chopped Winter Salad With Butternut Squash

chopped-winter-salad
Photo by Yunhee Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 332 calories
    • 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

Ingredients

  1. Check 1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/4-inch pieces
  2. Check 3tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1/4cup red wine vinegar
  5. Check 2tablespoons chopped fresh dill
  6. Check 1 small head radicchio, leaves torn (6 cups)
  7. Check 1 15.5-ounce can chickpeas, rinsed
  8. Check 1cup crumbled Feta (4 ounces)
  9. Check 1 tart apple (such as Granny Smith or Pink Lady), sliced
  10. Check 1/4cup 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.