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
• 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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