Chopped Winter Salad with Butternut Squash

Name: Chopped Winter Salad with Butternut Squash
Yield: Serves 4
Ingredients: 1 (1½- to 2-pound), butternut squash, peeled, seeded, and cut into ½-inch pieces (4½ cups); 1/4 cup, extra-virgin olive oil, divided; 3 tablespoons, balsamic vinegar, divided; 3/8 teaspoon, table salt, divided; 3/8 teaspoon, pepper, divided; 1 tablespoon, Dijon mustard; 1 small head, radicchio (6 ounces), halved, cored, and cut into ½-inch pieces; 1 , romaine lettuce heart (6 ounces), cut into 1-inch pieces; 1 Fuji, apple, cored and cut into ½-inch cubes; 1/2 cup, hazelnuts, toasted, skinned, and chopped; 2 ounces, feta cheese, crumbled (½ cup)

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By The Editors of America's Test Kitchen

Appears in Cook's Country October/November 2020

Looking for a hearty vegetarian showstopper of a salad? You just found it.

SERVES4

TIME1 hour

Chopped Winter Salad with Butternut Squash

WHY THIS RECIPE WORKS

We topped this romaine, radicchio, and apple salad with creamy roasted butternut squash, toasted hazelnuts, and feta cheese to make a quick, hearty, healthy dinner.

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