1 pounds (450 grams) butternut squash, peeled and cut into cubes (you can use frozen)

2 teaspoons Bartenura Olive Oil

1/2 teaspoon salt

pepper, to taste

romaine lettuce leaves, shredded (equivalent to a small head of lettuce)

3/4 cup canned Haddar Chickpeas, drained

1/2 large Granny Smith apple, thinly sliced

3 ounces (80 grams) grated Ta’amti Feta Cheese

1 tablespoon Kedem Red Wine Vinegar or cider vinegar

1 and 1/2 tablespoons fresh parsley, chopped

1 teaspoon Bartenura Olive Oil

salt, to taste

pepper, to taste