1large head radicchioquartered and cored, and each quarter sliced in thirds crosswise
¼cupbalsamic or red wine vinegar
2large heads endivesliced cross-wise into ½-inch slices
115.5-ounce can chickpeas, drained and rinsed
1green applecut into ½-inch dice
1cupslivered 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.