"Pining" for Greek Salad

This was the first week in a long time where I didn't go to the grocery store on Sunday (two nights in a row of Austin Restaurant Week will do that to you!) Faced with a last minute shopping trip on a Wednesday after work, I wanted to use up some items I knew I had- half a butternut squash, a can of chick peas and pita bread. The resulting salad had a lot of different flavors and textures, my nod to a Greek salad. Everyone went for seconds!

"Pining" for Greek Salad

1/2 butternut squash, peeled and diced
2 1/2 tablespoons extra virgin olive oil
1 can chickpeas, drained
1/2 cup pine nuts
12 ounces baby spinach leaves
2 cups shredded rotisserie chicken
1/2 cup crumbled feta cheese
1 lemon, zested and juiced
Salt and pepper to taste
4 pitas, warmed

Preheat oven to 400 degrees. Toss diced squash with 1/2 tablespoon oil and roast in the oven 30-40 minutes. While squash cooks, heat a medium-sized non-stick skillet on medium heat and toast chickpeas, about 10 minutes, stirring occasionally. Remove from heat and add chickpeas to a large bowl. In the same skillet, heat on low heat and toast the pine nuts, 4-5 minutes, constantly stirring. Add to the salad bowl along with spinach, shredded chicken, feta, lemon zest and juice. Season with salt and pepper to drizzle with remaining 2 tablespoons oil. Once squash is done add to bowl and toss. Serve with warmed pita bread.