Sheet-Pan Roasted Squash and Feta Salad

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

"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...."

INGREDIENTS

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

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1/4 tsp. freshly ground black pepper

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1/2 cup extra-virgin olive oil, divided

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1 1/2 tsp. kosher salt, divided

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

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1/2 lb. Greek feta, cut into 1" cubes

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1/4 cup sherry or red wine vinegar

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1 tsp. honey

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1 tsp. thyme leaves

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

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Aleppo-style pepper (for serving; optional)

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