Chopped Salad
A hearty and colorful chopped salad featuring roasted kabocha squash, crispy brussels sprouts, chickpeas, and an array of Italian-inspired ingredients like salami, caciocavallo cheese, and Castelvetrano olives, all tossed in a zesty herb-infused vinaigrette.
Ingredients
- •1 whole kabocha or acorn squash
- •2 Tbsp fresh lemon juice
- •4 tsp honey
- •3 Tbsp extra-virgin olive oil
- •1 to taste kosher salt and pepper
- •8 oz brussels sprouts
- •2 Tbsp unsalted butter
- •2 sprigs thyme
- •1 sprig rosemary
- •1 clove garlic
- •2 Tbsp white balsamic vinegar
- •¼ cup red wine vinegar
- •1 Tbsp Dijon mustard
- •1 tsp fresh lemon juice
- •1 to taste kosher salt
- •1 clove garlic
- •1½ tsp crushed red pepper flakes
- •1½ tsp dried oregano
- •0.92 cup extra-virgin olive oil
- •1 can chickpeas
- •1 to taste kosher salt
- •2 whole scallions
- •2½ oz fennel salami
- •1 cup caciocavallo cheese
- •1 cup Castelvetrano olives
- •¼ cup dill
- •4 cups radicchio leaves
- •4 cups Little Gem or romaine lettuce
- •½ cup ricotta salata
- •¼ cup pomegranate seeds
Cooking Instructions
- 1.
Place a rack in the middle of oven and preheat to 350°F. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1 1/2 hours. Let cool.
90 min
- 2.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
15 min
- 3.
Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.
15 min
- 4.
Meanwhile, heat red pepper flakes, oregano, and 1/4 cup oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining 2/3 cup oil to cool down infused oil.
5 min
- 5.
Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.
2 min
- 6.
Toss chickpeas in a medium bowl with 1/4 cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they've absorbed some vinaigrette, at least 10 minutes.
10 min
- 7.
Toss scallions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to chickpea mixture along with brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.
10 min
- 8.
Serve salad topped with ricotta salata and pomegranate seeds.
5 min
- 9.
Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top. Vinaigrette can be made 3 days ahead. Cover and chill.
