Created by: Good Eggs
Vegetarian (contains wheat, milk)
- 2 whole delicata squash
- 2 cups Brussels sprouts, halved
- ¼ cup olive oil
- Salt and freshly ground pepper, to taste
- 2 whole pieces Pita bread
- 3 tbsp mint leaves, lightly packed
- 3 tbsp parsley leaves, lightly packed
- 1/2 cup feta, crumbled
- 1 tsp sumac
Roasted Scallion Dressing
- 1 bunch scallions
- 5 tbsp olive oil, divided
- 1.5 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- Salt and freshly ground pepper to taste
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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 thick. 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 and freshly ground pepper, and transfer to the oven. Roast until the veggies are tender-crisp and golden, 15 to 20 minutes. In the last five minutes, add the scallions, brushed with 1 tbsp olive oil.
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: Take the cooled scallions, cut off the roots, and process in a blender or food processor until smooth (alternatively, chop very finely). Combine with 4 tbsp olive oil, red wine vinegar, and Dijon mustard. Pulse in machine or whisk until fully combined, and season to taste with salt and freshly ground pepper.
Step 6: 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.