Chopped Winter Salad With Butternut Squash, Apple, and Feta

Serves 4
Hands-On Time: 20m
Total Time: 40m

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
4 ounces Feta, crumbled (about 1 cup)
1 tart apple (such as Granny Smith or Pink Lady), sliced
1/4 cup pitted kalamata olives, halved

Directions
Heat oven to 450° F. On a rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 25 to 30 minutes; let cool slightly.

In a large bowl, whisk together the vinegar, dill, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.