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This fall fattoush salad recipe is fresh, bright, healthy, and given an autumn twist with roasted acorn squash. A beautiful addition to your dinner table!  

Fall Fattoush Salad

This fall fattoush salad recipe is fresh, bright, healthy, and given an autumn twist with roasted acorn squash. A beautiful addition to your dinner table!

Course Salad
Cuisine Lebanese
Keyword fall salad recipe, fattoush salad recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 1 acorn squash cut into 1/2" rings
  • 1 tablespoon olive oil + extra as needed 
  • Salt & pepper to taste
  • Garlic powder to taste
  • 1 small handful fresh mint chopped finely
  • 1 small handful fresh parsley chopped finely
  • 4 Persian (mini) cucumbers sliced
  • Arils from 1/2 pomegranate
  • 1/2 medium red onion sliced thin
  • 1 small head romaine lettuce torn into bite-size pieces
  • 1 handful little tomatoes cut into halves
  • 3 (6 inch) pitas toasted

Dressing:

  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon lemon juice
  • 1/2 tablespoon pomegranate molasses
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 1 teaspoon ground sumac 
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 400F and move the rack to the middle position.
  2. Add the dressing ingredients to a small bowl and whisk together. Set aside. 
  3. Prep the squash and add the slices to a baking sheet. Coat with 1 tablespoon of olive oil and lightly dust the pieces with salt, pepper, and garlic powder to taste. Roast for 25 minutes. Turn halfway if you want even color on each side (I did not do this). 
  4. While the squash cooks, prep the other ingredients (except for the pita) and add them to a large salad bowl. 
  5. Toast the pitas then coat them with a bit of olive oil. This helps prevent them from going soggy as soon as they're added to the salad. Break them into bite-size pieces once you complete this step and add them to the salad bowl. 
  6. Once the squash is cooked, let it cool for a few minutes. Toss the salad and then place the squash rings on top. Season salad with extra salt & pepper and a sprinkling of sumac if desired. 

Recipe Notes