Sheet-Pan Roasted Squash and Feta Salad
A warm, satisfying salad featuring roasted acorn or delicata squash, toasted bread cubes, and creamy feta cheese, tossed with radicchio in a honey-thyme vinaigrette. Perfect for a cozy dinner or elegant lunch.
Ingredients
- •1 large acorn or delicata squash
- •¼ tsp freshly ground black pepper
- •½ cup extra-virgin olive oil
- •1½ tsp kosher salt
- •4 slices country bread
- •½ lb Greek feta
- •¼ cup sherry or red wine vinegar
- •1 tsp honey
- •1 tsp thyme leaves
- •1 head radicchio
- •1 pinch Aleppo-style pepper
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
5 min
- 3.
Transfer to a platter and sprinkle with Aleppo pepper (if using).
2 min