A fall-inspired version of the classic Middle Eastern fattoush salad, this fall-toush salad combines roasted brussels sprouts, roasted delicata squash, and homemade pita chips with a tangy sumac vinaigrette.
Roasted Delicata Squash and Brussels Sprout Fall-toush Salad

Now that Halloween is over, it is officially the best time of year for parents.

SANTA BRIBERY TIME.

Aka when you can use the fact that Santa’s watching to threaten/bribe your children into doing just about anything.

Who’s with me??

Roasted Delicata Squash and Brussels Sprout Fall-toush Salad

I am not ashamed to say that we actually started this a few weeks ago.

Desperate times call for desperate measures.

Also, my child doesn’t listen to anything I say, but Santa at least stands a fighting chance.

Roasted Delicata Squash and Brussels Sprout Fall-toush Salad

The holidays are definitely going to look a lot different this year, but one thing I can say for sure is that no matter how many (or how few) people will be around the holiday table, the food will absolutely taste fabulous.

I’m constantly on the lookout for delicious holiday-worthy recipes, and this fall-toush salad checks all of the boxes. It’s an autumnal play on the classic Middle Eastern fattoush salad, which is typically comprised of fresh veggies and toasted pita that get tossed in a lemony vinaigrette. Here we’ve swapped out fresh veggies for roasted fall favorites, kept the pita croutons, and made the dressing extra special with a sumac infusion.

The roasted veggies can be made ahead of time and tossed with the dressing to marinate. Keep the pita croutons separate from the other ingredients so they maintain their crispy integrity and then toss it all together when ready to serve.

Roasted Delicata Squash and Brussels Sprout Fall-toush Salad

Roasted Delicata Squash and Brussels Sprout Fall-toush Salad
 
A fall-inspired version of the classic Middle Eastern fattoush salad, this fall-toush salad combines roasted brussels sprouts, roasted delicata squash, and homemade pita chips with a tangy sumac vinaigrette.
Yield: 4 servings
Ingredients
For the salad
  • 6 tbsp olive oil
  • 2.5 lb delicata squash
  • salt and black pepper, to taste
  • 1 lb brussels sprouts
  • 2 large pita bread
  • 4 scallions, thinly sliced
  • 2 tbsp minced mint leaves
  • 2 tbsp minced parsley
  • ground sumac, to finish
For the dressing
  • 4 tsp ground sumac
  • 4 tsp warm water
  • 2-4 tbsp lemon juice
  • 2 small garlic cloves, grated
  • 2 tsp white wine vinegar
  • ½ cup olive oil
  • salt and black pepper, to taste
Instructions
For the salad
  1. Heat oven to 400F. Line two baking sheets with parchment paper.
  2. Cut the ends from the squash and scrape out the seeds. Slice the squash into ½-inch thick rings, and then cut the rings into 1-inch chunks. In a large bowl, toss the squash cubes with a tbsp of olive oil. Spread on one of the parchment-lined baking sheets and season to taste with salt and black pepper. Place in the oven and roast for 20-25 minutes. Flip and roast for another 10 minutes. Set aside to cool.
  3. Meanwhile, trim the brussels sprouts and cut them in half lengthwise. Toss in a bowl with another tbsp of olive oil, salt, and black pepper. Spread on the second prepared baking sheet in an even layer. Roast for 15 minutes. Set aside to cool.
  4. Divide the pitas into two layers and then cut into bite sized pieces. Toss with the remaining olive oil and a few pinches of salt. Spread on a third baking sheet and bake for 5-8 minutes, or until crisp.
For the dressing
  1. Whisk together the sumac and the water in a medium bowl and let sit for 5 minutes. Whisk in the remaining dressing ingredients. Season to taste with salt, black pepper, and lemon juice.
To assemble
  1. In a large bowl, toss together the roasted vegetables and the scallions. Add in the dressing, fresh herbs, and pita chips. Toss to combine. Divide among serving bowls and sprinkle with sumac to finish.
Notes

 

blog_share_subscribe
Share →

One Response to Roasted Delicata Squash and Brussels Sprout Fall-toush Salad

  1. Oh my gosh, yes! Santa bribery time even works with teenagers.

    I love the colors in this autum inspired version of fatoush. Those crispy pita bites are calling my name.

Leave a Reply

Your email address will not be published. Required fields are marked *