Chopped Winter Salad With Butternut Squash

INGREDIENTS

1. 1small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/4-inch pieces
2. 3tablespoons olive oil
3. kosher salt and black pepper
4. 1/4cup red wine vinegar
5. 2tablespoons chopped fresh dill
6. 1small head radicchio, leaves torn (6 cups)
7. 115.5-ounce can chickpeas, rinsed
8. 1cup crumbled Feta (4 ounces)
9. 1tart apple (such as Granny Smith or Pink Lady), sliced
10. 1/4cup pitted kalamata olives, halved

DIRECTIONS

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, chickpeas, Feta, apple, and olives and toss to combine.
4. Source:  realsimple.com