1small head romaine lettucetorn into bite-size pieces
1handful little tomatoescut into halves
2tablespoonsred wine vinegar
Salt & pepperto taste
Preheat oven to 400F and move the rack to the middle position.
Add the dressing ingredients to a small bowl and whisk together. Set aside.
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).
While the squash cooks, prep the other ingredients (except for the pita) and add them to a large salad bowl.
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.
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.
Serves 2 as a main course or 4+ as a side.
As with any salad, I encourage you to adjust the oil/vinegar quantities as needed to suit your tastes. I also suggest adding the dressing to the salad a little bit at a time (you can always add more if needed).