Chopped Salad with Basil Pomegranate Dressing brings flavor to every bite with our Fresh Basil Olive Oil and our Fresh Pomegranate Balsamico Bianco.
Ingredients
Vegetables
1 small kabocha or acorn squash (2–3 lb.)
2 Tbsp. fresh lemon juice
4 tsp. honey
3 Tbsp. Fresh Basil Olive Oil, divided
8 oz. brussels sprouts, trimmed, halved
2 Tbsp. unsalted butter
2 sprigs thyme
1 sprig rosemary
1 garlic clove, lightly crushed
2 Tbsp. Fresh Pomegranate Balsamico Bianco Vinegar
Vinaigrette
¼ cup Fresh Pomegranate Balsamico Bianco Vinegar
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
1 small garlic clove
1½ tsp. crushed red pepper flakes
1½ tsp. dried oregano
¼ cup plus ⅔ cup Fresh Basil Olive Oil
Assembly
1 15.5-oz. can chickpeas, rinsed
2 scallions, thinly sliced
2½ oz. fennel salami, sliced ⅛” thick, slices cut into quarters (about ½ cup)
1 cup chopped caciocavallo cheese
1 cup Castelvetrano olives, pitted
¼ cup chopped dill
4 cups torn mixed radicchio leaves
4 cups torn Little Gem or romaine lettuce
½ cup finely grated ricotta salata
¼ cup pomegranate seeds
Preparation
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Vegetables
Step 1
Place a rack in the middle of oven and preheat to 350°. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1½ hours. Let cool.
Step 2
Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
Step 3
Do Ahead of time: Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top.
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Vinaigrette
Step 4
Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.
Step 5
Meanwhile, heat red pepper flakes, oregano, and ¼ cup oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining ⅔ cup oil to cool down infused oil.
Step 6
Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.
Step 7
Do Ahead: Vinaigrette can be made 3 days ahead. Cover and chill.
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Assembly
Step 8
Toss chickpeas in a medium bowl with ¼ cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they’ve absorbed some vinaigrette, at least 10 minutes.
Step 9
Toss scallions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to chickpea mixture along with brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.
Step 10
Serve salad topped with ricotta salata and pomegranate seeds.