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Greek Butternut Squash Salad
Ingredients
  • 8 cups diced butternut squash (from 2 medium squash)
  • 1 red onion, diced
  • 5 tablespoons olive oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoon freshly ground black pepper
  • 2 teaspoons red wine vinegar
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh dill
  • 1 cup canned chickpeas (garbanzo beans), drained and rinsed
  • ⅓ cup sliced pitted kalamata olives
  • ⅓ cup chopped toasted walnuts
  • 1 ½ ounces feta cheese, crumbled (about ⅓ cup)
  • 2 tablespoons chopped fresh flat-leaf parsley
Steps
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