Autumn Fattoush Salad with Brussels Sprouts & Delicata Squash Kit

What You Get

Delicata squash

Brussels sprouts

Pita bread

Mint

Parsley

Feta

Roasted scallion vinaigrette

Sumac

What You'll Need

Olive oil

Salt & freshly ground pepper

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil.

Step 2

To prep the squash, cut the delicata in half lengthwise, scoop out the seeds, and slice into half moons about ½ inch thich. Trim the root end of the brussels sprouts and cut them in half.

Step 3

Arrange the brussels sprouts and squash on the prepared pan in a single layer, toss with ¼ cup of olive oil, season with salt & freshly ground pepper, and transfer to the oven. Roast until the veggies are tender-crisp and golden, 15-20 minutes.

Step 4

Brush 2 pieces of pita with olive oil, season with salt, and transfer to the oven to toast until crisp, 5 minutes. Once cool enough to handle, break the pita bread into bite-sized pieces.

Step 5

Pick the mint and parsley leaves and toss the stems. In a large bowl, combine the roasted veggies, herbs, feta, and toasted pita. Drizzle with ⅓ cup of the roasted scallion vinaigrette and turn to coat. Sprinkle with the sumac, grind with pepper, and serve.