We made this salad over the weekend and took the whole thing outside to eat picnic style in our building’s front lawn. I probably eat a bigger volume than I’d like to admit but it was so very good. The dressing is tangy and the earthy flavors of the garbanzos and squash bounce really good off its zest.
1 to 1 1/2 pounds of butternut squash, cubed
3 tbsp olive oil
1/4 cup red wine vinegar
salt and pepper
2 tbsp chopped fresh dill
6 cups torn radicchio or red leaf lettuce
1 15.5 oz garbanzo beans
1 cup or 4 oz. crumbled feta cheese
1 granny slice apple, sliced
Preheat the oven to 450. Toss the squash, 1 tbsp olive oil, 1/2 tsp salt and 1/2 black pepper. Roast for about 25 to 30 minutes, stirring once.
In a large bowl, whisk 2 tbsp olive oil, vinegar, dill, 1/4 tsp salt and 1/4 tsp black pepper.
Add squash, lettuce, garbanzo beans, feta, apple and toss to combine.