Gluten Free
Vegetarian
Total Time
Prep Time
Servings
Heat oven to 400°F. Place squash on 15×10-inch baking pan with sides; drizzle with 2 tablespoons olive oil and toss to coat. Season lightly with salt and pepper. Roast the squash for 15 to 20 minutes, stirring once, until lightly browned and tender. Let cool slightly. In large bowl, combine remaining olive oil with balsamic vinegar; whisk to blend. Add roasted squash, black beans, radicchio, apple and walnuts; toss to coat. Divide salad among six salad plates and top each serving with feta cheese.
Tip: To toast walnuts, heat in small dry skillet over medium heat 5 minutes or until fragrant and golden brown, stirring and shaking frequently.
Serving Size: about 7oz each
Nutritional Information Per Serving:
Calories 250, Total Fat 16g (Saturated Fat 3g, Trans Fat 0g), Cholestrol 10mg, Sodium 360mg, Carb 26g, Fiber 3g, Total Sugar 6g, Added Sugar 0g, Protein 7g, Vitamin D 0%, Calcium 8%, Iron 10%, Potassium 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.