Sheet-Pan Roasted Squash and Feta Salad

Ingredients for Sheet-Pan Roasted Squash and Feta Salad

• 1 large or 2 small acorn or delicata squash (about 675g total), halved lengthwise, seeded, cut into 1/4" slices

• 1/4 teaspoons freshly ground black pepper

• 120ml extra-virgin olive oil, divided

• 1 1/2 teaspoons kosher salt, divided

• 4 slices country bread, cut into 1" cubes (about 950ml )

• 230g Greek feta, cut into 1" cubes

• 60ml sherry or red wine vinegar

• 1 teaspoon honey

• 1 teaspoon thyme leaves

• 1 head of radicchio or 1/2 head of escarole, leaves separated, torn into large pieces

• Aleppo-style pepper (for serving

• optional)

How to make Sheet-Pan Roasted Squash and Feta Salad

Arrange a rack in top third of oven; preheat to 204°C. Toss squash, black pepper, 2 tablespoons oil, and 1 teaspoon 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 tablespoons oil and 1/2 teaspoons 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).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.