Name: Lemony Caesar Salad with Butternut Squash & Chickpeas
Prep time: 15
Cook time: 35
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 medium butternut squash, cubed into 2 inch pieces; ¾ cup Kosterina Original Extra Virgin Olive Oil, divided; 1 teaspoon kosher salt; 1 teaspoon fresh cracked pepper; 2 teaspoons dried oregano; 1 (14-ounce) chickpeas, drained; 8 ounce block of feta, cubed into 1 inch pieces; 4 to 5 cups kale, chopped; 3 cups shredded brussel sprouts; 1 lemon, juiced; 1 cup roasted, unsalted pistachios; ¼ cup Kosterina Greek Herb & Lemon Oil; 1 lemon, zested and juiced; 1 tablespoon whole grain mustard; 2 tablespoons honey mustard; 2 tablespoons tahini; ⅓ cup Parmigiano Reggiano; 1 teaspoon kosher salt; 1 teaspoon fresh cracked pepper

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