Salty feta cheese and olives are the perfect flavor balance to sweet, caramelized butternut squash in this simple, satisfying side dish. Bulk the salad up with rotisserie chicken and serve over bulgur, rice, or couscous for a hearty fall entree.
Ingredients
- 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
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