vegetarian 'valentine' salad

I'm making this vegetarian Chopped Winter Salad for my sweetheart tonight - roasted butternut squash, Granny Smith apples, feta, radicchio, garbanzo beans, kalamata olives and fresh dill - yum! I also added arugula for color.

Hands-on time: 20 minutes | Total time: 40 minutes | Serves 4

Ingredients

1 small butternut squash (about 1 1/2 pounds) - peeled, seeded, and cut into 3/4-inch pieces

3 tablespoons of olive oil

sea salt and black pepper

1/4 cup red wine vinegar

1 tablespoons chopped fresh dill

1 small head radicchio, leaves torn (6 cups)

1 15-ounce can chickpeas, rinsed

4 ounces Feta, crumbled (about 1 cup)

1 Granny Smith apple, sliced to your liking

1/4 cup pitted kalamata olives, halved

Directions

Heat oven to 450 degrees. On a rimmed baking sheet, toss the squash with 1 tablespoon of EVOS, 1/2 teaspoon of sea salt, and 1/4 teaspoon of pepper. Roast, tossing once, until tender, 25 to 30 minutes; let cool slightly.

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