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

Keyword: winter salad recipes

Servings: People

Calories: 302.98kcal

Author: Katie Workman

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

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.