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), Cholesterol 10mg, Sodium 360mg, Carb 26g, Fiber 6g, Sugar 6g, Protein 7g, Vitamin A 210%, Vitamin C 40%, Calcium 10%, Iron 10%