Start to finish: 50 minutes
1 pound cubed (3/4-inch) butternut squash
Kosher salt and freshly ground pepper to taste
4 tablespoons olive oil, divided
1 large head radicchio, quartered and cored, and each quarter sliced in thirds crosswise
1/4 cup balsamic or red wine vinegar
2 large heads endive, sliced cross-wise into 1/2-inch slices
1 (15.5 ounce) can chickpeas, drained and rinsed
1 green apple, cut into 1/2-inch dice
1 cup slivered ricotta salata
Preheat the oven to 425 degrees F. Place the squash with 1 tablespoon of the olive oil on a rimmed baking sheet, season with salt and pepper, and toss well. Spread out into a single layer, and roast for 15 minutes, until almost tender. Remove from the oven, add the radicchio, toss again, and spread out again into a single layer. Roast for another 8 to 10 minutes until the squash is tender, but still firm, and the radicchio is wilted. Remove and let cool to room temperature.
In a large bowl whisk together the vinegar, remaining 3 tablespoons olive oil, and salt and pepper. Add the cooled squash and radicchio, endive, chickpeas, apple, and ricotta salata, and toss to combine. Taste and adjust seasonings as needed.
Nutrition information per serving: 305 calories; 145 calories from fat; 16 g fat (5 g saturated; 0 g trans fats); 21 mg cholesterol; 282 mg sodium; 31 g carbohydrate; 11 g fiber; 6 g sugar; 11 g protein.
Katie Workman, Associated Press