FALL FATTOUSH SALAD WITH ROASTED BUTTERNUT SQUASH

(serves 4 to 6)

INGREDIENTS

4 whole wheat pitas, cut into triangles

½ cup extra-virgin olive oil, divided

1 tsp salt

½ tsp freshly ground black pepper

1 large butternut squash, peeled and seeded, cut into 2” dice

1 red bell pepper, seeded and cut into large cubes

1 green bell pepper, seeded and cut into large cubes 2 large beefsteak tomatoes, seeds removed and cut into cubes

1 large red onion, sliced thin 1 bunch mint, leaves picked and torn

1 bunch cilantro, leaves picked and torn

Juice of 2 lemons

Pinch of ground cinnamon 1 tsp sumac

1 Tbsp pomegranate molasses

PREPARATION

1. Preheat oven to 400°F. Toss pita triangles with 1 Tbsp of olive oil, sprinkle with salt and pepper, and lay flat on a parchment-lined sheet tray. Bake until crisp and browned (about 8 to 10 minutes), flipping over if needed to brown evenly. 2. Toss butternut squash with 1 Tbsp olive oil and a sprinkle of salt on a parchment-lined sheet tray. Bake for 20 to 25 minutes, until squash is soft and has color.

3. Prep all other vegetables and herbs. To serve, toss them together in a bowl with lemon juice, remaining olive oil, ground cinnamon, ½ tsp sumac, and salt and pepper. Add toasted pita and roasted squash and toss to combine.

Top serving bowl with pomegranate molasses, remaining ½ tsp sumac, and additional herbs.

CHEF’S NOTES: Fattoush is a bread salad from Lebanon that’s usually made with leftover pita bread and seasonal fresh vegetables and herbs. Sumac adds a bit of sour to its flavor profile, while roasted squash adds a richness that’s still light and healthy.

Reprinted from Fall 2021