Sheet-Pan Roasted Squash and Feta Salad

Ingredients:

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

1/4 tsp freshly ground black pepper

3 Tbl Rosemary Extra Virgin Olive Oil, divided

2 tsp Sweet Pecan Rub

4 slices country bread, cut into 1" cubes

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

1/4 cup White Balsamic Vinegar

6 Tbl Arbequina Olive Oil

½ tsp salt

2 cups Spring lettuce

½ cup Praline Crunch Pecans

Aleppo-style pepper

Directions:

Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbl Rosemary Extra Virgin Olive Oil, and 2 tsp. blend 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 on sheet pan. Drizzle with the remaining 1 Tbl Rosemary Extra Virgin Olive Oil over the bread and roast until bread is lightly toasted and feta is soft and warmed through, 8–10 minutes.

Whisk White Balsamic Vinegar, 6 Tbl Arbequina Extra Virgin Olive Oil and 1/2 tsp. salt in a large bowl until well combined. Add lettuce and hot squash mixture and toss to combine.

Transfer to a platter and sprinkle with Pecans and Aleppo pepper.