In winter, when darkness arrives before the 5 o’clock news, I long for something bright on my dinner plate. But without summer’s exuberant produce, I lean into heartier and sturdier vegetables. This salad hits all my sensory must-haves: bitterness from the radicchio, creaminess from potatoes, sweetness and crunch from the Asian pear, heat from the pumpkin seeds and salt from the chicken, all held together with a vinegary slick of dressing.
The cooked ingredients can all be prepared on a stovetop ridged grill pan, but a castiron skillet would also work well. While the Sweet & Spicy Pepitas are optional (you could opt for simply toasted pumpkin seeds), an hour of mostly hands-off cooking on the weekend will ensure a ready supply of these irregular clusters of salt, sweet, fat and heat. They’ll spice up any weeknight dish such as roasted vegetables (carrots, Brussels sprouts or winter squash); pumpkin ravioli, farro or rice with roasted mushrooms to name a few; or even as a crunchy addition to yogurt or hummus. They’re also pretty spiffy alongside a cocktail.
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