Delicata squash and arugula with feta, almonds and pita

Vegetarian, Soy Free

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.


  • 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

*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.


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.


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.


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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