Chopped Winter Salad
Colorful, crunchy, and seasonal, that's our strategy for making a winter salad. Crisp radicchio and escarole are teamed with roasted acorn squash and shiitake mushrooms and combined with crunchy pepitas and pomegranate arils. There's a lively dressing with apple-cider vinegar and olive oil and a sprinkle of feta tops it all off.
Martha Stewart Living, January/February 2019
