Name: Chopped Winter Salad
Prep time: 30 min
Total time: 1 h 10 min
Ingredients: 1 acorn squash; 3/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 8 ounces small shiitake mushrooms, stems removed; 1/4 cup apple-cider vinegar; 2 teaspoons Dijon mustard; 1 small clove garlic, minced; 1/2 head escarole (6 ounces), trimmed and chopped (4 cups); 1 head radicchio (6 ounces), trimmed and chopped (6 cups); 1 cup packed flat-leaf parsley leaves; 1/2 cup pomegranate arils; 1/2 cup toasted pepitas; 1/2 cup crumbled feta

Step 1
Preheat oven to 400 degrees with racks in upper and lower thirds. Halve squash; remove stem and seeds. Cut into 1-inch pieces. Arrange on a rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Arrange mushrooms on another rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Roast, flipping each once, until squash is caramelized and tender, 25 to 30 minutes; and mushrooms are golden and crisp, 30 to 35 minutes. Let cool completely.

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Step 2
Meanwhile, whisk together vinegar, mustard, and garlic. Slowly add remaining 1/2 cup oil, whisking until combined. Season with salt and pepper.
Step 3
Arrange escarole, radicchio, squash, mushrooms, parsley, pomegranate arils, and pepitas in a large bowl or platter. Season with salt and pepper. Sprinkle with feta. Drizzle with 1/2 cup dressing; toss to coat. Serve with remaining dressing.

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Chopped Winter Salad

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