Delicata squash and arugula with feta, almonds and pita
Vegetarian, Soy Free
A light, zesty salad that gets a nice crunch from toasted almonds and pita chips, a soft bite from sweet squash and a tart finish from a pinch of ground sumac.
- ¼ cup almonds
- 1 pita bread
- 1 teaspoon sumac
- ½ delicata squash
- 2 cloves garlic
- 1 small red onion
- 1½ tablespoons balsamic vinegar
- 1 lemon
- 1 pound arugula
- ¼ cup crumbled feta
Prep almonds, pita and veggies
*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.
Toast almonds, pita
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.