Winter Italian Chopped Salad

Winter Italian Chopped Salad
Winter Italian Chopped Salad
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty and savory flavors.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 4–6 servings
Salad Orange Juice Vinegar Garlic Oregano Mustard Artichoke Chickpea Lettuce Radicchio Celery Orange Cheese Olive Dinner Italian Wheat/Gluten-Free Lunch Winter
  • 1 tsp. dijon mustard
  • 3 tbsp. red wine vinegar
  • 3 tbsp. fresh orange juice
  • 1 tbsp. chopped oregano
  • 1 1/4 tsp. kosher salt, divided
  • 1 large garlic clove, finely grated
  • 1/4 cup plus 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1/2 lb. marinated artichoke hearts from a 12-oz. jar (about 1 1/2 cups), drained
  • 4 oz. mini pepperoni rounds
  • 2 (15.5-oz.) cans chickpeas, drained, rinsed, dried
  • 1/2 head of iceberg lettuce, cut into 1" pieces (about 8 cups)
  • 1/2 head of radicchio, cut into 1" pieces (about 3 cups)
  • 4 stalks celery, thinly sliced
  • 2 navel oranges, peel and pith removed, cut into 1/2" pieces
  • 1/2 lb. provolone cheese, cut into 1/2" pieces
  • 1 cup pitted black olives, thinly sliced
  • Carbohydrate 48 g(16%)
  • Cholesterol 46 mg(15%)
  • Fat 42 g(64%)
  • Fiber 14 g(55%)
  • Protein 27 g(53%)
  • Saturated Fat 12 g(59%)
  • Sodium 1329 mg(55%)
  • Calories 651

Preparation Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl. Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18–20 minutes. Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.

Preparation Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl. Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18–20 minutes. Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.