Autumn-inspired salad

Vibrant Autumn Fattoush Salad with Delicata Squash and Brussels Sprouts

As the leaves turn and the air gets crisp, there's nothing better than a delightful blend of flavors that evoke the essence of fall. This Autumn Fattoush Salad is a feast for the senses with a zesty mix of lemon, fresh herbs, and roasted vegetables. At the heart of this recipe lies ground sumac, a bold and tangy spice that adds a unique twist—imagine a fusion of paprika and citrus. Although it's not always found in mainstream grocery stores, you can easily substitute it with paprika and an extra squeeze of lemon if needed. I promise the salad will still pack a punch of flavor without it! However, if you do wish to hunt down this gem, it's well worth the effort; just check out local spice shops or Middle Eastern markets.

For this dish, I chose delicata squash—a true star among winter squashes. It’s easy to handle, packs a sweet flavor, and, best of all, there's no peeling required! Plus, with a mere pound of it, this recipe serves perfectly for two as a main course or four as a vibrant side dish.

Cooking Time, Ingredients, and Tips

Cooking Time: Approximately 1 hour

Serves: 2 as a main course, 4 as a side

Ingredients

• 3 tablespoons olive oil, plus more if needed
• 1/4 pounds of delicata squash (one medium)
• 1/2 pound Brussels sprouts
• Salt and freshly ground black pepper or Aleppo pepper flakes, to taste
• 1 large pita bread
• Kosher salt
• 2 scallions, thinly sliced
• About 1 tablespoon mint leaves, finely chopped
• About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped
• Extra ground sumac or paprika for garnish

Dressing Ingredients

• 2 teaspoons ground sumac or paprika (see note above)
• 2 teaspoons warm water
• 1 to 2 tablespoons lemon juice
• 1 small garlic clove, minced
• 1 teaspoon white wine vinegar
• 4 tablespoons olive oil
• Salt and freshly ground black pepper or Aleppo pepper flakes, to taste

Directions

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Drizzle about a tablespoon of olive oil onto two baking sheets.

2. Cut the ends off the delicata squash and scoop out the seeds. (Pro tip: Save the seeds! Toast them for a crunchy topping!) Slice the squash into 1/2-inch rings and then chop those into 1 to 2-inch pieces. Arrange these on one baking sheet in a single layer, seasoning with salt and pepper. Roast for 20-25 minutes until golden underneath, flipping halfway through. Let cool slightly.

3. For the Brussels sprouts, trim any discolored leaves and slice them in half. Place them cut-side down on the second baking sheet, seasoning with salt and pepper. Roast for about 15 minutes, then flip and continue for another 5-10 minutes until they’re crispy and browned. Set aside to cool slightly.

4. Prepare the Pita Chips: Split the pita bread into two halves and tear into large pieces. Toss in a bowl with a splash of olive oil and a pinch of salt. Spread them on a baking sheet and toast in the oven (you can use the same one from the Brussels sprouts) for about 5-8 minutes until golden and crisp.

5. Make the Dressing: Soak the sumac in warm water for 5 minutes, then whisk together with the remaining dressing ingredients. Taste and adjust the seasoning with more lemon juice or vinegar as necessary.

6. Assemble the Salad: In a large mixing bowl, combine the warm roasted vegetables and scallions. Drizzle about 1/2 to 2/3 of the dressing over the top, adding more as needed. Stir in the chopped herbs and pita chips, then sprinkle with additional sumac before serving.

7.Make Ahead Tip: It's best to keep the roasted vegetables and pita chips separate until you're ready to serve to avoid sogginess. The roasted veggies hold up nicely with the dressing, but if you're concerned, you can mix them just before serving!

Enjoy this hearty salad that captures the vibrant flavors of autumn while celebrating healthy, seasonal ingredients!