Delicata squash and arugula with feta, almonds and pita

*Roughly chop almonds.
*Cut pita into 2-inch squares.
*De-seed the squash and thinly slice into ¼-inch half moons.
*Gently crush garlic with the side of a knife, leaving cloves mostly intact.

Heat a large sauté pan over medium heat and add 2 tablespoons olive oil. When the oil is shimmering, add the pita and chopped almonds. Stir to coat in oil and sprinkle with salt. After 2 minutes, stir in the sumac. Cook until the almonds are fragrant and lightly browned and the pita is slightly toasted and crispy, about 5 to 6 minutes. Transfer to a plate to cool.

Increase heat on the same pan to medium-high and add 1 tablespoon olive oil. Add the garlic cloves and squash and sprinkle with salt. Cook, turning once, until squash is tender enough to pierce with a fork and caramelized on both sides, about 4 minutes per side.
While the squash cooks:
*Peel and thinly slice onion. Toss in a small bowl with balsamic vinegar and a dash of salt.
*Zest half of lemon, then slice lemon in half.

Transfer the squash to a large salad bowl and add the arugula, red onion, lemon zest, pita chips and almonds. Dress with 1 tablespoon olive oil and the juice from lemon half. Top with crumbled feta and serve.