Warm Koginut and Chickpea Salad

Instructions

1. 1

   Preheat the oven to 425°F. Toss Koginut cubes with 2 tablespoons olive oil, salt, and pepper.

2. 2

   Roast for 25 minutes, until golden.

3. 3

   While roasting, toss fennel slices with remaining 1 tablespoon olive oil, 1 tablespoon Crushed Tangerine Vinegar, and a pinch of salt. Let sit for 10 minutes to soften slightly.

4. 4

   In a skillet, heat chickpeas with a drizzle of olive oil and a pinch of salt until warmed through.

5. 5

   On a shallow plate, mix together chickpeas, roasted squash, and herbs, then layer the marinated fennel, orange slices, and Kalamata olives on top.

6. 6

   Lightly drizzle with the Crushed Tangerine Vinegar and some more Herb and Lemon olive oil.

7. 7

   Scatter chopped pistachios and garnish with fennel fronds.

8. 8

   Top with feta.