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Chopped Winter Salad With Butternut Squash

Chopped Winter Salad With Butternut Squash, Apple, and Feta
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Serves 4| Hands-On Time: | Total Time:


  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.
By January, 2013

Nutritional Information

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

Quick Tip

Butternut squash
The squash can be roasted up to 1 day in advance; refrigerate, covered. Bring to room temperature before tossing with the vegetables. To make the salad even heartier, toss in 2 cups cooked bulgur along with the vegetables.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.