Winter Italian Chopped Salad
A hearty winter salad featuring roasted artichokes, pepperoni, and chickpeas tossed with crisp iceberg lettuce, radicchio, oranges, and provolone in a citrus-oregano vinaigrette. Perfect for a filling lunch or dinner side dish.
Ingredients
- •3 Tbsp orange juice
- •3 Tbsp red wine vinegar
- •1 clove garlic
- •1 Tbsp oregano
- •1 tsp Dijon mustard
- •¼ cup extra-virgin olive oil
- •1¼ tsp kosher salt
- •½ lb marinated artichoke hearts
- •4 oz mini pepperoni rounds
- •2 cans chickpeas
- •½ head iceberg lettuce
- •½ head radicchio
- •4 stalks celery
- •2 whole navel oranges
- •½ lb provolone cheese
- •1 cup black olives
- •thinly sliced
Cooking Instructions
- 1.
Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl.
5 min
- 2.
Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18-20 minutes.
20 min
- 3.
Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.
5 min
