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
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
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.
Recipe by Joanne Eats Well With Others at