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Delicata squash and arugula with feta, almonds and pita

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Delicata squash and arugula with feta, almonds and pita

Soy-Free, Vegetarian

2 Servings, 390 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.

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.

4

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.

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