Winter Italian chopped salad for a fresh seasonal twist
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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This heart-healthy Winter Italian Chopped Salad is a vibrant and refreshing dish that embraces the flavours of the season. Packed with nutrient-rich ingredients like chickpeas, marinated artichoke hearts, and zesty oranges, this salad is both satisfying and nutritious. The combination of fresh herbs, extra-virgin olive oil, and a tangy dressing made with red wine vinegar and Dijon mustard enhances each bite, making it a delightful addition to any winter meal.
Ideal for family gatherings or as a wholesome lunch option, this salad offers a balanced mix of protein and fibre, thanks to the chickpeas and cheese. The crisp textures of iceberg lettuce and radicchio, alongside the rich notes of pepperoni and olives, create an inviting dish that not only looks appealing but also supports heart health. Serve it alongside crusty bread or as a colourful side to your favourite winter roast.
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Ingredients for Winter Italian chopped salad
45 ml fresh orange juice
45 ml red wine vinegar
1 large garlic clove, finely grated
15 ml chopped oregano
5 ml Dijon mustard
170 ml extra-virgin olive oil, plus more for drizzling
7 g kosher salt, divided
175 g marinated artichoke hearts from a 340 g jar (about 350 g), drained
113 g mini pepperoni rounds
2 cans (400 g each) chickpeas, drained, rinsed, dried
1/2 head iceberg lettuce, cut into 2.5 cm pieces (about 200 g)
1/2 head radicchio, cut into 2.5 cm pieces (about 120 g)
4 stalks celery, thinly sliced
2 navel oranges, peeled, pith removed, cut into 1.25 cm pieces
225 g provolone cheese, cut into 1.25 cm pieces
240 g pitted black olives, thinly sliced
How to make Winter Italian chopped salad
Preheat the oven to 230°C (fan 210°C).
In a large bowl, whisk together the orange juice, vinegar, garlic, oregano, mustard, 60 ml of oil, and 3/4 tsp of salt until well combined.
On a rimmed baking tray, toss the artichokes, pepperoni, chickpeas, and 2 tbsp of oil together; season with the remaining 1/2 tsp of salt.
Roast in the oven for 18–20 minutes, tossing halfway through, until the chickpeas are deep golden brown and the pepperoni is crisp.
In the bowl with the dressing, add the iceberg lettuce, radicchio, celery, oranges, cheese, and olives; toss to combine.
Add the roasted chickpea mixture to the salad and toss again to combine.
Drizzle with additional oil before serving.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
30 Oct 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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