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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:

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.
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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