Fall-Toush Salad with Delicata Squash and Brussels Sprouts

Ingredients

3 tablespoons olive oil possibly plus another spoonful

1 1/4 pound delicata squash one medium

1/2 pound brussels sprouts

Salt

black pepper

1 large pita bread

2 scallions thinly sliced

1 tablespoon mint leaves finely chopped

1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped

ground sumac or paprika to finish

2 teaspoons ground sumac or paprika

2 teaspoons warm water

1 to 2 tablespoons lemon juice

1 small garlic clove minced

1 teaspoon white wine vinegar

4 tablespoons olive oil

black pepper

Salt or Aleppo pepper flakes to taste

Equipment

oven

baking sheets

bowl

Directions

Heat oven to 400F. Coat two baking sheets with a tablespoon or so of olive oil each.

Cut ends off delicata squash and scrape out seeds with a spoon. Slice squash into 1/2-inch rings, then cut each ring into 1 to 2-inch chunks. Spread on first baking sheet in one layer; sprinkle with salt and pepper. Roast for 20 to 25 minutes, until bronzed underneath, then flip and roast for another 10 to 13 minutes, until browned at the edges and tender in the center. Set aside to cool slightly.

Trim ends and any discolored leaves from brussels sprouts and halve them lengthwise. Spread cut-side-down on second baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, then flip sprouts and roast them for another 5 to 10 minutes, until toasty and crisp. Set aside to cool slightly.

Split pita into two layers and cut or tear into large bite-sized chunks. Toss in a bowl with a little less than 1 remaining tablespoon olive oil and a couple pinches of salt. Spread on a baking sheet and toast in oven with vegetables for 5 to 8 minutes, until golden and crisp.

Soak sumac in water for 5 minutes, then whisk in remaining dressing ingredients. Adjust seasonings to taste.

In a medium-large bowl, combine warm roasted vegetables and scallions. Toss with 1/2 to 2/3 dressing, or to taste. Stir in chopped herbs, then pita chips; add more dressing and adjust salt and pepper levels if needed. Sprinkle with sumac to finish, and serve.