We came in the door pretty famished after a few tennis matches and more than ready for dinner! Thankfully Ryan had roasted the butternut squash for us the day before so all this dinner required was a little bit of chopping ingredients and then assembly. We heated up a few of the frozen Alexia sweet potato rolls (love having those on hand!) and dinner was served!
roasted butternut squash black bean salad, roasted butternut squash with blue cheese vinaigrette, or warm butternut squash and chickpea salad with tahini dressing.) The leftovers made a perfect lunch to bring in to work and next time I might make this at the beginning of a week and bring it in for a few lunches.
No butternut squash? You could just as easily sub roasted sweet potato!
One Year Ago: Baked Pasta with Broccoli, Ham, and Cheesy Cauliflower Sauce
Two Years Ago: Homemade Samoa Bars
Three Years Ago: Sugar Cookie Bars
Chopped Winter Salad with Butternut Squash
from Real Simple January 2013
-1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/4-inch pieces
-3 tbsp olive oil
-kosher salt & black pepper
-1/4 cup red wine vinegar
-2 tsp dried dill (or 2 tbsp fresh)
-1 small head of radicchio, leaves torn (I used a combination of chopped mixed greens)
-1 (15.5 oz) can chickpeas, rinsed
-1 cup Feta, crumbled
-1 Granny Smith apple, sliced
-1/4 cup pitted Kalamata olives, halved
1. Preheat oven to 450F. Toss the squash with 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Lay in a single layer on a baking sheet lined with foil and roast, tossing once, for 25-30 minutes. Allow to cool slightly (can be done ahead of time--refrigerate squash until ready to assemble salad).
2. In a large bowl, whisk together the vinegar, dill, remaining 2 tbsp olive oil, and 1/4 tsp each of salt and pepper. Add the remaining ingredients and toss to combine.