Chopped Salad


This wonderful chopped salad is from Che Fico in San Francisco. I have adjusted it to be healthier and dairy free.

Chopped Salad


1 small 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


Kosher salt

2 scallions, thinly sliced

2½ oz. fennel salami, sliced ⅛” thick, slices cut into quarters (about ½ cup)

Recipe Preparation


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 11/4 hours. Watch very carefully, due to the honey it can burn very quickly. Let cool.

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.


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.

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.

Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.

Do Ahead: Vinaigrette can be made 3 days ahead. Cover and chill.


Toss scallions, salami, olives, and dill. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to mixture along with Brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.

Serve salad topped with pomegranate seeds.

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