Delicata Squash + Brussels Sprout Salad

This recipe is a favorite of Kelly, our communications manager:

This is my favorite salad. I make it almost every week as soon as delicata squash appear at market. It’s from one of my favorite food bloggers, Smitten Kitchen, and I highly recommend you check out her blog! It would be the perfect side to a Thanksgiving meal because it can be made ahead of time and served at room temperature.

This recipe serves two in a meal-sized portion or four as an appetizer or side, but I always double it because it’s that good.

Salad

• 3 tablespoons olive oil, possibly plus another spoonful
• 1 1/4 pound delicata squash (one medium)
• 1/2 pound brussels sprouts
• Salt and freshly ground black pepper or Aleppo pepper flakes to taste
• 1 large pita bread
• Kosher salt
• 2 scallions, thinly sliced
• About 1 tablespoon mint leaves, finely chopped
• About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped
• Additional ground sumac or paprika, to finish

Dressing

• 2 teaspoons ground sumac or paprika (see Note above)
• 2 teaspoons warm water
• 1 to 2 tablespoons lemon juice
• 1 small garlic clove, minced
• 1 teaspoon white wine vinegar
• 4 tablespoons olive oil
• Salt and freshly ground black pepper or Aleppo pepper flakes to taste

Method

1. Prepare vegetables: Heat oven to 400F. Coat two baking sheets with a tablespoon or so of olive oil each.
2. Cut ends off delicata squash and scrape out seeds with a spoon. [Did you know you can toast these like pumpkin seeds for a crispy garnish? You can!] Slice squash into 1/2-inch rings, then cut each ring into 1 to 2-inch chunks (I cut each ring into 1/6ths). 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.
3. Meanwhile, 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.
4. Prepare pita chips: 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 (I reused my brussels sheet, because they were done first) and toast in oven with vegetables for 5 to 8 minutes, until golden and crisp.
5. Make dressing: Soak sumac in water for 5 minutes, then whisk in remaining dressing ingredients. Adjust seasonings to taste; you may find you need more lemon juice or vinegar.
6. Assemble salad: 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.