1large head radicchio(quartered and cored; each quarter sliced in thirds crosswise)
¼cupbalsamic or red wine vinegar
2large heads endive(sliced cross-wise into 1/2-inch slices)
1(15.5-ounce can) chickpeas(drained and rinsed)
1green apple(cut into 1/2-inch dice)
1cupslivered ricotta salata
Instructions
Preheat the oven to 425 F. Place the squash with 1 tablespoon of 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 of olive oil, 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.
Notes
The ricotta salata is an absolutely amazing finishing touch. It is an Italian cheese that should be a whole lot more popular than it is. Ricotta salata is actually made from the whey of sheep’s milk. It has an ivory color, a lovely saltiness, and a firm, crumbly texture.If you can’t find it, a cup of crumbled feta would do you just fine. You could also use goat cheese, but I might sprinkle that over the top of the salad so it stays distinct and doesn’t mush into the rest of the salad.