Chopped Winter Salad with Butternut Squash

Name: Chopped Winter Salad with Butternut Squash
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)

Main Courses
Vegetables
Weeknight
Vegetarian
Salads

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.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES 4

TIME 1 hour

Chopped Winter Salad with Butternut Squash

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

Why This Recipe Works

This is a members' feature.