SHEET-PAN ROASTED SQUASH AND FETA SALAD

Sheet-Pan Roasted Squash and Feta Salad image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 11

1 large or 2 small acorn or delicata squash (about 1 1/2 lb. total), halved lengthwise, seeded, cut into 1/4" slices
1/4 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil, divided
1 1/2 tsp. kosher salt, divided
4 slices country bread, cut into 1" cubes (about 4 cups)
1/2 lb. Greek feta, cut into 1" cubes
1/4 cup sherry or red wine vinegar
1 tsp. honey
1 tsp. thyme leaves
1 head of radicchio or 1/2 head of escarole, leaves separated, torn into large pieces
Aleppo-style pepper (for serving; optional)

Steps:

Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
Transfer to a platter and sprinkle with Aleppo pepper (if using).