Name: Chopped Salad
Yield: 4 servings
Ingredients: 1 small kabocha or acorn squash (2–3 lb.); 2 Tbsp. fresh lemon juice; 4 tsp. honey; 3 Tbsp. extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 8 oz. brussels sprouts, trimmed, halved; 2 Tbsp. unsalted butter; 2 sprigs thyme; 1 sprig rosemary; 1 garlic clove, lightly crushed; 2 Tbsp. white balsamic vinegar; ¼ cup red wine vinegar; 1 Tbsp. Dijon mustard; 1 tsp. fresh lemon juice; Kosher salt; 1 small garlic clove; 1½ tsp. crushed red pepper flakes; 1½ tsp. dried oregano; ¼ cup plus ⅔ cup extra-virgin olive oil; 1 15.5-oz. can chickpeas, rinsed; Kosher salt; 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

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Photo by Alex Lau

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise! This recipe is from Che Fico in San Francisco, CA, our No. 7 Best New Restaurant 2018.

Recipe notes