Sheet-pan roasted squash and feta salad
Delight your taste buds with this sheet-pan roasted squash and feta salad, bursting with flavors of caramelized squash and creamy feta cheese.
Ingredients:
- 1 large or 2 small acorn or delicata squash (about 1½ lb. total), halved lengthwise, seeded, cut into ¼" slices
- ¼ tsp. freshly ground black pepper
- ½ cup extra-virgin olive oil, divided
- 1½ tsp. kosher salt, divided
- 4 slices country bread, cut into 1" cubes (about 4 cups)
- ½ lb. Greek feta, cut into 1" cubes
- ¼ cup sherry or red wine vinegar
- 1 tsp. honey
- 1 tsp. thyme leaves
- 1 head of radicchio or ½ head of escarole, leaves separated, torn into large pieces
- Aleppo-style pepper (for serving; optional)
Instructions:
- Place a rack in the upper third of the oven and preheat it to 400°F. Mix together the squash, black pepper, 2 tablespoons of oil, and 1 teaspoon of salt on a large rimmed baking sheet (18x13 inches) and spread them out evenly. Cook in the oven until the squash starts to turn golden on one side, for about 10 to 15 minutes. Flip the squash over, then add the bread and feta on top. Continue to cook until the bread is slightly toasted and the feta is warm and soft, for 8 to 10 minutes.In a large bowl, whisk together vinegar, honey, thyme, the remaining 6 tablespoons of oil, and 1/2 teaspoon of salt until the mixture is well blended. Add the radicchio and the hot squash mixture, then toss everything together.Transfer the mixture to a serving platter and sprinkle it with Aleppo pepper, if desired.
Summary:
- Calories: 2116 kcal
- Fat: 163 g
- Protein: 50 g
- Carbs: 123 g
- Potassium: 2246 mg
- Magnesium: 254 mg