A medley of colorful vegetables are chopped into bite-sized pieces, so you’ll get a taste of each ingredient with every bite.
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.