Name: Sheet-Pan Roasted Squash Salad
Cook time: 15 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 1 large or 2 small acorn or delicata squash (about 1½ lb. total), halved lengthwise, seeded, cut into ¼" slices; ¼ tsp. freshly ground black pepper; ½ cup extra-virgin olive oil, divided; 1½ tsp. kosher salt, divided; 4 slices country bread, cut into 1" cubes (about 4 cups); ½ lb. Greek feta, cut into 1" cubes; ¼ cup sherry or red wine vinegar; 1 tsp. honey; 1 tsp. thyme leaves; 1 head of radicchio or ½ head of escarole, leaves separated, torn into large pieces; Aleppo-style pepper (for serving; optional)

Sheetpan roasted squash and feta salad on an oval white plate.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.

Recipe information

Total Time
40 minutes
Yield
4 servings

Ingredients

1 large or 2 small acorn or delicata squash (about 1½ lb. total), halved lengthwise, seeded, cut into ¼" slices

¼ tsp. freshly ground black pepper

½ cup extra-virgin olive oil, divided

1½ tsp. kosher salt, divided

4 slices country bread, cut into 1" cubes (about 4 cups)

½ lb. Greek feta, cut into 1" cubes

¼ cup sherry or red wine vinegar

1 tsp. honey

1 tsp. thyme leaves

1 head of radicchio or ½ head of escarole, leaves separated, torn into large pieces

Aleppo-style pepper (for serving; optional)

Preparation

Step 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.
Step 2
Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and ½ tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
Step 3
Transfer to a platter and sprinkle with Aleppo pepper (if using).

TagsSalad Feta Cheese Dairy Acorn Squash Squash Vegetable Delicata Squash Radicchio Chicory Leafy Greens Escarole Main Dinner Nut Free Vegetarian One-Pot Meals Sheet-Pan Dinners Weeknight Meals Easy Roast Fall Epicurious

Recipe notes

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