Chopped Winter Salad With Butternut Squash

Chopped Winter Salad With Butternut Squash, Apple, and Feta
Yunhee Kim
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Hands-On Time
20
minutes
Total Time
40
minutes
Serves 4

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.

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