Chopped Salad

Ingredients for Chopped Salad

• 1 small kabocha or acorn squash (2–1.4kg .)

• 2 matskedar färsk citronsaft

• 20ml honey

• 3 tablespoons extra-virgin olive oil, divided

• Koshersalt, nymalen peppar

• 230g brussels sprouts, trimmed, halved

• 2 matskedar osaltat smör

• 2 kvistar timjan

• 1 kvist rosmarin

• 1 garlic clove, lightly crushed

• 2 tablespoons white balsamic vinegar

• 60 ml rödvinsvinäger

• 1 matsked dijonsenap

• 1 teaspoon fresh lemon juice

• Koshersalt

• 1 small garlic clove

• 1 1/2 teaspoons crushed red pepper flakes

• 1 1/2 teskedar torkad oregano

• 60ml plus 160ml extra-virgin olive oil

• 1 (450g) burk kikärtor, sköljda

• Koshersalt

• 2 salladslökar, tunt skivade

• 70g fennel salami, sliced 1/8" thick, slices cut into quarters (about 60g )

• 120g 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 cos lettuce

• 1/2 cup finely grated ricotta salata

• 35g pomegranate seeds

How to make Chopped Salad

Place a rack in the middle of oven and preheat to 177°C. 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 tablespoons 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.

Heat remaining 1 tablespoon 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.

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.

Meanwhile, heat red pepper flakes, oregano, and 60ml oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining 160ml oil to cool down infused oil.

Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.

Toss chickpeas in a medium bowl with 40g vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they’ve absorbed some vinaigrette, at least 10 minutes.

Toss spring onions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 475ml ; 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.

Serve salad topped with ricotta salata and pomegranate seeds.

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.

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