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Fattoush is the bread salad of the Middle East, with lots of bright herbs and tart sumac. Our fall version is a celebration of peak season produce, with roasted brussels and sweet delicata squash.
Contains: wheat, milk.
What You Get
Roasted scallion vinaigrette
What You'll Need
Salt & freshly ground pepper
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
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.
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.
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.
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.