Roasted Squash and Carrot Salad with Chickpeas and Almonds - Lidia

Ingredients

• 1 large acorn squash, or 2 small delicata squash, quartered, seeded, and sliced 1/2 inch thick
• 3 large carrots, cut into 1-inch chunks
• 1 teaspoon ground fennel seeds
• 5 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• One 15-ounce can chickpeas, rinsed and drained
• 2 tablespoons balsamic vinegar
• 2 escarole hearts, coarsely chopped
• 2-ounce piece ricotta salata
• 1/3 cup sliced almonds