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Fall Fattoush
Roux Thanksgiving Community Cookbook
recipe
Fall Fattoush
Chef Sean Patrick Gallagher
Chef Sean Patrick Gallagher
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$1.00
Simple and delicious light side dish or salad. Roasted large chunks of butternut squash, thinly sliced red onions, large diced peppers, and crispy toasted pita bread get tossed in a lemony sumac dressing.
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You Need

4 servings
0:40
  • 1 red bell pepper, seeded and cut into large cubes
  • 1 green bell pepper, seeded and cut into large cubes
  • 2 large tomatoes, seeds removed and cut into cubes
  • 1 large red onion, sliced thin
  • 1 large butternut squash, peeled and seeded cut into large cubes
  • 1/2 small bunch mint, leaves picked and torn
  • 1/2 small bunch cilantro, leaves picked and torn
  • 4 whole wheat pita, cut into triangles
  • ½ cup extra virgin olive oil
  • 2 lemons, juiced
  • 1 tablespoon pomegranate molasses
  • 1 pinch ground cinnamon
  • 1 teaspoon sumac
  • kosher salt to taste
  • Freshly ground black pepper to taste

    • How To

    1. Preparation:
    2. Preheat your oven to 400 degrees, cut the butternut squash into large chunks, and toss with olive oil salt and pepper. Roasted for 18-20 minutes until cooked through and lighted browned.
    3. Toss cut pita triangles with ¼ tablespoons of olive oil, sprinkle salt and pepper and lay flat on a lined sheet tray. Bake until crisp and browned, about 8-10 minutes, flipping over if needed to brown evenly.
    4. Prep all vegetables and when ready to serve, toss them together with lemon juice, remaining olive oil, cinnamon and half the sumac, salt and pepper.
    5. Add the toasted pita and toss to combine, top the serving bowl with the pomegranate molasses and sumac and any additional picked herbs.