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Winter Radicchio Salad with Butternut Squash Serves 4 Ingredients 1 butternut squash, about 1½ lbs., peeled, seeded, and cut into ¾-inch pieces 3 Tablespoons good extra-virgin olive oil Kosher salt and freshly ground black pepper ¼ cup red wine vinegar 2 Tablespoons chopped fresh dill 1 small head of radicchio, leaves torn (about 6 cups) 1 15.5 ounce can chickpeas, rinsed 1 cup crumbled Feta 1 Granny Smith apple, sliced ¼ cup pitted kalamata olives, halved Directions Preheat oven to 450ºF. On a rimmed baking sheet, toss the squash in 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until tender, about 20-25 minutes, tossing once after 10 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.
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