Print Recipe

Chopped Winter Salad

Beautiful, sweet, orange butternut squash gets roasted with some slightly—but appealingly—bitter radicchio.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Salad
Cuisine: American
Servings: 6 People
Calories: 302.98kcal
Author: Katie Workman

Ingredients

  • 1 pound cubed, ¾-inch butternut squash
  • Kosher salt and freshly ground pepper to taste
  • 4 tablespoons olive oil divided
  • 1 large head radicchio quartered and cored, and each quarter sliced in thirds crosswise
  • ¼ cup balsamic or red wine vinegar
  • 2 large heads endive sliced cross-wise into ½-inch slices
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 1 green apple cut into ½-inch dice
  • 1 cup slivered ricotta salata

Instructions

  • Preheat the oven to 425°F. Place the squash with 1 tablespoon of the olive oil on a rimmed baking sheet, season with salt and pepper and toss well. Spread out into a single layer, and roast for 15 minutes, until almost tender. Remove from the oven, add the radicchio, toss again, and spread out again into a single layer. Roast for another 8 to 10 minutes until the squash is tender, but still firm, and the radicchio is wilted. Remove and let cool to room temperature.
  • In a large bowl whisk together the vinegar, remaining 3 tablespoons olive oil, and salt and pepper. Add the cooled squash and radicchio, endive, chickpeas, apple and ricotta salata and toss to combine. Taste and adjust seasonings as needed.

Nutrition

Calories: 302.98kcal | Carbohydrates: 30.99g | Protein: 10.98g | Fat: 16.51g | Saturated Fat: 4.94g | Cholesterol: 20.91mg | Sodium: 277.03mg | Potassium: 929.97mg | Fiber: 10.11g | Sugar: 6.89g | Vitamin A: 11496.45IU | Vitamin C: 27.02mg | Calcium: 229.48mg | Iron: 2.99mg