Fall-toush salad with delicata squash and Brussels sprouts from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 66) by Deb Perelman

  • scallions
  • pita bread
  • Brussels sprouts
  • mint
  • parsley
  • sumac
  • delicata squash

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on October 13, 2020

    This is really good. I used a whole-wheat pita and added a can of chickpeas to make it a whole meal. Kept well and made a fantastic lunch.

  • westminstr on November 14, 2018

    this was delicious! used all the dressing with 1 small delicata and 1 lb of brussels sprouts. i used a bag of pita chips and we all agreed they weren't necessary at all. the veg, herbs and dressing is enough on its own. i also don't think it stands alone for dinner. maybe if you serve it with bread and cheese or another protein.

  • Lsblackburn1 on October 21, 2018

    I’m not sure if this was really filling enough for a main course, but dang - it was delicious! Will definitely make again. Added a bit more mint and parsley than it called for.

  • Toomanybooks88 on January 14, 2018

    Made this with butternut pumpkin. Very tasty.

  • chriscooks on December 17, 2017

    I cheated making this and used part of a bag of baked pita chips (didn't add salt except for what was on the chips). It was very tasty, and good the next day. The delicata season seems to be ending so next time I'll try it with butternut squash.

  • clcorbi on November 13, 2017

    This is a fun take on a fattoush. The bright dressing works very nicely against the rich fall flavors of the brussels and squash. I found the roasting time to be a bit short for the brussels sprouts, but otherwise followed the directions as written. The leftovers hold up nicely, too, since both these vegetables are so sturdy.

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