Chopped Salad

Preparation

1. Vegetables:

   Step 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.

   Step 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.

2. Vinaigrette:

   Step 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.

   Step 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.

   Step 5

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

3. Assembly:

   Step 6

   Toss chickpeas in a medium bowl with ¼ cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they’ve absorbed some vinaigrette, at least 10 minutes.

   Step 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.

   Step 8

   Serve salad topped with ricotta salata and pomegranate seeds.

4. Do Ahead

   Step 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.