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.
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 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
Instructions
- 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 and butter lettuce, chickpeas, Feta, apple, and olives and toss to combine.
- Eat alone or enjoy with my favorite Ciabatta bread.
Notes
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
Recipes provided by Skinny Times | the skinny on health, fitness, and living!
http://skinnytimes.com/chopped-winter-salad-with-butternut-squash/
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