Chopped Winter Salad with Butternut Squash, Apple and Feta

Menu:
Chopped Winter Salad with Butternut Squash, Apple and Feta || Real Simple

Ingredients:
1 sm. butternut squash - peeled, seeded and cut into 3/4-inch pieces
3 T. olive oil
Kosher salt and black pepper
1/4 c. red wine vinegar
2 T. chopped fresh dill
1 sm. head radicchio, leaves torn (6 cups)
1-15.5 oz can chickpeas, rinsed
4 oz. Feta, crumbled (about 1 cup)
1 tart apple (like Granny Smith), sliced
1/4 c. pitted kalamata olives, halved

Heat oven to 450 degrees F. On a rimmed baking sheet, toss the squash with 1 T. of the oil, 1/2 teaspoon salt, and 1/4 t. pepper. Roast, tossing once, until tender, 25-30 minutes. Let cool slightly.

In a large bowl, whisk together the vinegar, dill, remaining 2 T oil and 1/4 t. each salt and pepper. Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.