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 information
Yield
4 servings
Ingredients
Vegetables
1
2
4
3
8
2
2
1
1
2
Vinaigrette
¼
1
1
1
1½
1½
¼
Assembly
1
2
2½
1
1
¼
4
4
½
¼
Need to make a substitution?
Preparation
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: Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top.
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.
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.