Chopped Winter Salad With Butternut Squash

• 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
• ¼ cup red wine vinegar
• 2 tablespoons chopped fresh dill
• 1 small head radicchio, leaves torn (6 cups)
• 1 15.5-ounce can chickpeas, rinsed
• 1 cup crumbled Feta (4 ounces)
• 1 tart apple (such as Freedom, Karmijn or Ashmead’s Kernal), sliced
• ¼ cup pitted kalamata olives, halved

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.

Recipe adapted from Real Simple

Thank you to our Fall Fruit Extravaganza Sponsors