Chopped salad

Indulge in a delectable chopped salad bursting with fresh veggies, zesty dressing, and savory toppings for a crisp and satisfying culinary experience.

Ingredients:

• 1 small kabocha or acorn squash (2–3 lb.)
• 2 Tbsp. fresh lemon juice
• 4 tsp. honey
• 3 Tbsp. extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 8 oz. brussels sprouts, trimmed, halved
• 2 Tbsp. unsalted butter
• 2 sprigs thyme
• 1 sprig rosemary
• 1 garlic clove, lightly crushed
• 2 Tbsp. white balsamic vinegar
• 1/4 cup red wine vinegar
• 1 Tbsp. Dijon mustard
• 1 tsp. fresh lemon juice
• Kosher salt
• 1 small garlic clove
• 1 1/2 tsp. crushed red pepper flakes
• 1 1/2 tsp. dried oregano
• 1/4 cup plus 2/3 cup extra-virgin olive oil
• 1 (15.5-oz.) can chickpeas, rinsed
• Kosher salt
• 2 scallions, thinly sliced
• 2 1/2 oz. fennel salami, sliced 1/8" thick, slices cut into quarters (about 1/2 cup)
• 1 cup chopped caciocavallo cheese
• 1 cup Castelvetrano olives, pitted
• 1/4 cup chopped dill
• 4 cups torn mixed radicchio leaves
• 4 cups torn Little Gem or romaine lettuce
• 1/2 cup finely grated ricotta salata
• 1/4 cup pomegranate seeds

Instructions:

1. Position an oven rack in the middle and preheat the oven to 350°F. Quarter the squash and remove the seeds. Place the squash quarters with the skin side down on a baking sheet lined with foil. In a small bowl, mix lemon juice, honey, and 2 tablespoons of oil, then spread the mixture over the cut sides of the squash. Season with salt and pepper. Roast until the squash is very tender, for about 1 1/2 hours. Allow it to cool down.
2. In a large skillet over medium-high heat, warm the remaining 1 tablespoon of oil. Place the brussels sprouts with the cut side down in the skillet and cook without stirring until they are well browned, which will take about 4 minutes. Stir and continue cooking, tossing occasionally and lowering the heat as necessary, until they are browned all over, approximately 5 minutes more. Reduce the heat to medium, then add butter, thyme, rosemary, and garlic. Tilt the skillet to let the butter gather on one side and cook, spooning the butter over the brussels sprouts, until the butter begins to emit a nutty aroma, around 4 minutes. Season with salt. Add vinegar and toss the sprouts to coat them. Cook until the vinegar and butter form a glaze over the sprouts. Allow it to cool, then remove the herbs.
3. In a medium bowl, mix together vinegar, mustard, lemon juice, and a generous pinch of salt. Grate the garlic finely into the mixture and whisk to combine. Let it rest for 15 minutes.
4. While waiting, warm red pepper flakes, oregano, and 1/4 cup of oil in a small saucepan over medium heat until the oil is warm but not yet sizzling. Add the remaining 2/3 cup of oil to cool down the infused oil.
5. Pour the infused oil into the vinegar mixture and whisk until it becomes smooth. Season the vinaigrette with salt.
6. In a medium bowl, coat the chickpeas with ¼ cup of the vinaigrette; season with salt. Allow them to sit, tossing occasionally, until the chickpeas have absorbed some of the vinaigrette, at least 10 minutes.
7. Mix the scallions, salami, caciocavallo, olives, and dill with the chickpeas. Take bite-size pieces of roasted squash to make 2 cups; set aside the remaining squash for later use. Add the squash to the chickpea mixture along with the brussels sprouts and the glaze. Include the radicchio and lettuce, then toss everything together. Adjust the seasoning with more vinaigrette if desired, and season with salt.
8. Present the salad topped with ricotta salata and pomegranate seeds.
9. Both the squash and brussels sprouts can be prepared up to 3 days in advance. Cover and refrigerate them separately. Pour the pan juices over each. The vinaigrette can be made up to 3 days in advance. Cover and refrigerate it.

Summary:

• Calories: 4792 kcal
• Fat: 372 g
• Protein: 109 g
• Carbs: 293 g
• Potassium: 6485 mg
• Magnesium: 619 mg