1 small butternut squash (about 1 1/2 pounds)—peeled – seeded, and cut into 3/4-inch pieces
3 tablespoons olive oil
kosher salt and black pepper
1/4 cup red wine vinegar
1/2 small head radicchio – leaves torn (3-4 cups)
1 15.5-ounce can chickpeas – rinsed
4 ounces Feta – crumbled (about 1 cup)
1 tart apple (such as Granny Smith or Pink Lady) – sliced
1/2 cup quinoa – cooked according to package directions
Heat oven to 450° F. On a rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 25 to 30 minutes; let cool slightly.
Cook quinoa, rinse, drain and cool.
In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the squash, radicchio, chickpeas, apple, quinoa and toss to combine. Top with optional feta. Enjoy!