Chopped Salad

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
• 1/4 cup red wine vinegar
• 1 Tbsp. Dijon mustard
• 1 tsp. fresh lemon juice
• Kosher salt
• 1 small garlic clove
• 1 1/2 tsp. crushed red pepper flakes
• 1 1/2 tsp. dried oregano
• 1/4 cup plus 2/3 cup extra-virgin olive oil
• 1 (15.5-oz.) can chickpeas, rinsed
• Kosher salt
• 2 scallions, thinly sliced
• 2 1/2 oz. fennel salami, sliced 1/8" thick, slices cut into quarters (about 1/2 cup)
• 1 cup chopped caciocavallo cheese
• 1 cup Castelvetrano olives, pitted
• 1/4 cup chopped dill
• 4 cups torn mixed radicchio leaves
• 4 cups torn Little Gem or romaine lettuce
• 1/2 cup finely grated ricotta salata
• 1/4 cup pomegranate seeds

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