Yunhee Kim
Hands-On Time
20 Mins
Total Time
40 Mins
Serves 4

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

How to Make It

Step 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.

Step 2

Whisk together the vinegar, dill, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.

Step 3

Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.

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