Chopped salad recipe: fresh and vibrant ingredients combined

Ingredients for Chopped salad

• 450–680 g kabocha or acorn squash, peeled, deseeded

• 30 ml fresh lemon juice

• 20 ml honey

• 45 ml extra-virgin olive oil, divided

• kosher salt, freshly ground pepper

• 225 g brussels sprouts, trimmed, halved

• 30 g unsalted butter

• 2 sprigs thyme

• 1 sprig rosemary

• 1 garlic clove, lightly crushed

• 30 ml white balsamic vinegar

• 60 ml red wine vinegar

• 15 ml Dijon mustard

• 5 ml fresh lemon juice

• kosher salt

• 1 small garlic clove, minced

• 7.5 g crushed red pepper flakes

• 7.5 g dried oregano

• 120 ml plus 160 ml extra-virgin olive oil

• 1 can (440 g) chickpeas, rinsed

• kosher salt

• 2 spring onions, thinly sliced

• 70 g fennel salami, sliced 3 mm thick, slices cut into quarters

• 120 g chopped caciocavallo cheese

• 120 g Castelvetrano olives, pitted

• 15 g chopped dill

• 240 g torn mixed radicchio leaves

• 240 g torn Little Gem or romaine lettuce

• 120 g finely grated ricotta salata

• 40 g pomegranate seeds

How to make Chopped salad

1. Place a rack in the middle of the oven and preheat to 180°C (fan) / 190°C (conventional).

2. Cut the squash into quarters and scoop out the seeds.

3. Arrange the squash, skin side down, on a foil-lined baking tray.

4. In a small bowl, whisk together the lemon juice, honey, and 30 ml of oil.

5. Rub the mixture all over the cut sides of the squash, then season with salt and pepper.

6. Roast the squash in the oven until very tender, about 1–1.5 hours. Let it cool.

7. Heat the remaining 15 ml of oil in a large frying pan over medium-high heat.

8. Arrange the Brussels sprouts cut side down in the frying pan and cook undisturbed until well browned, about 4 minutes.

9. Toss the sprouts, then continue to cook, tossing occasionally and reducing the heat as needed, until browned all over, about 5 minutes longer.

10. Reduce the heat to medium, then add the butter, thyme, rosemary, and garlic.

11. Tip the frying pan towards you so the butter pools on one side, then spoon the butter over the Brussels sprouts until it smells nutty, about 4 minutes. Season with salt.

12. Add the vinegar and toss to coat the sprouts, cooking just until the vinegar and butter form a glaze. Let cool and discard the herbs.

13. In a medium bowl, combine the vinegar, mustard, lemon juice, and a generous pinch of salt.

14. Finely grate in the garlic and whisk to combine, then let sit for 15 minutes.

15. Meanwhile, heat the red pepper flakes, oregano, and 60 ml of oil in a small saucepan over medium heat until the oil is warm but not sizzling.

16. Remove from heat and stir in the remaining 160 ml of oil to cool the infused oil.

17. Pour the infused oil into the vinegar mixture and whisk until smooth. Season the vinaigrette with salt.

18. In a medium bowl, toss the chickpeas with 60 ml of the vinaigrette and season with salt. Let sit, tossing occasionally, until the chickpeas have absorbed some of the vinaigrette, at least 10 minutes.

19. Add the scallions, salami, caciocavallo, olives, and dill to the chickpeas.

20. Scoop out bite-sized pieces of the roasted squash until you have 200 g; save any remaining squash for another use.

21. Add the squash to the chickpea mixture along with the Brussels sprouts and glaze.

22. Add the radicchio and lettuce, then toss to combine. Adjust with more vinaigrette to taste and season with salt.

23. Serve the salad topped with ricotta salata and pomegranate seeds.

24. The squash and Brussels sprouts can be cooked up to 3 days in advance. Cover and chill separately, spooning the pan juices on top before serving.

25. The vinaigrette can also be made up to 3 days ahead. Cover and chill until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.