In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Delicata squash and arugula with feta, almonds and pita
Soy-Free, Vegetarian
2 Servings, 390 Calories/Serving
5–20 Minutes
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.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 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
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Prep almonds, pita and veggies
*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.
*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.
2
Toast almonds, pita
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.
3
Cook squash
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.
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.
Assemble, serve
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.