GREEK BUTTERNUT SQUASH SALAD

Greek Butternut Squash Salad image

Provided by @MakeItYours

Number Of Ingredients 15

8 cups diced butternut squash (from 2 medium squash)
1 red onion, diced
5 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
1 teaspoon fresh lemon juice (from 1 lemon)
1 teaspoon honey
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh dill
1 cup canned chickpeas (garbanzo beans), drained and rinsed
1/3 cup sliced pitted kalamata olives
1/3 cup chopped toasted walnuts
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 450°F. Toss together squash, onion, 3 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on rimmed baking sheet. Roast in preheated oven until squash is browned and tender, 20 to 25, rotating pan on rack after 15 minutes. Let stand until cool enough to handle. Meanwhile, whisk together vinegar, lemon juice, honey, oregano, dill, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until thoroughly combined. Combine chickpeas, olives, and walnuts in a large bowl; drizzle with dressing, and toss to combine. Add squash mixture and feta; toss lightly to combine. Sprinkle with parsley, and serve immediately.