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