Chopped Winter Salad with Butternut Squash

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Chopped Winter Salad with Butternut Squash

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Calories per serving: 332

Fat per serving: 19g

winter squash salad 300 Chopped Winter Salad with Butternut Squash

Full of contrasting flavors and textures, this salad combines sweet roasted butternut squash with crunchy apples, briny olives, and salty Feta cheese.


  • 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 or raspberry vinegar
  • 2 tablespoons chopped fresh dill
  • Radicchio and Butter Lettuce / torn to equal 6 cups.
  • 1 15.5-ounce can chickpeas, rinsed
  • 1 cup crumbled Feta (4 ounces)
  • 1 tart apple (such as Granny Smith or Pink Lady), sliced
  • 1/4 cup pitted Kalamata olives, halved


  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 and butter lettuce, chickpeas, Feta, apple, and olives and toss to combine.
  4. Eat alone or enjoy with my favorite Ciabatta bread.


Nutritional Information Per Serving Calories 332 Fat 19 g Sat Fat 6 g Cholesterol 25 mg Sodium 934 mg Protein 9 g Carbohydrate 34 g Sugar 11 g Fiber 8 g Iron 2 mg Calcium 229 mg
 Chopped Winter Salad with Butternut Squash

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