Butternut Squash and Apple Fattoush
By Camila ChaparroPublished on September 15, 2026
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
We prefer a sweeter crisp apple like Pink Lady or Fuji to complement the bright lemony dressing.
Instructions
- Adjust oven racks to middle and lowest positions and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of each of 2 (8-inch) pitas and separate into 2 thin rounds. Cut each round in half. Place pitas smooth side down on wire rack set in rimmed baking sheet. Brush rough side of pitas evenly with 3 tablespoons oil, then sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper. (Pitas do not need to be uniformly coated with oil.) Bake on upper rack until pitas are crisp and pale golden brown, 8 to 12 minutes. Let cool completely.
- Increase oven temperature to 450 degrees. Toss 2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces,with 1 tablespoon oil and ½ teaspoon salt. Spread in even layer on rimmed baking sheet and roast on lower rack until browned and tender, 20 to 25 minutes, stirring halfway through. Set aside to cool slightly, about 10 minutes.
- Whisk 3 tablespoons lemon juice, 4 teaspoons ground sumac, 1 minced garlic clove, and remaining ¼ teaspoon salt together in small bowl and let sit for 10 minutes. Whisking constantly, slowly drizzle in remaining ¼ cup oil.
- Break cooled pitas into ½‑inch pieces and place in large bowl. Add roasted squash; 1 apple, cored and cut into ½-inch pieces; 1 cup chopped radicchio; ½ cup chopped fresh parsley; and 4 thinly sliced scallions. Drizzle dressing over salad and toss gently to coat. Season with salt and pepper to taste. Serve, sprinkling individual portions with extra sumac.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Flatbreads are a mainstay across the Mediterranean, but the thin breads stale quickly, so creative dishes using them up abound. Such recipes are called fatteh, derived from the Arabic word “fatta,” meaning “to crumble.” Pita bread salad, or fattoush, is a common example—and its appeal goes far beyond leftovers. The vibrant mix is simple but a textural marvel, combining crumbled toasted, fried, or day-old bread with summertime produce (tomatoes and cucumbers), fresh herbs, and greens, all simply dressed with lemon juice and olive oil and lavished with sumac. This recipe is a combination with distinctly fall flavors that also boasts fantastic contrasts in texture. Crisp sweet apples and slightly bitter radicchio provide fresh crunch, while roasted butternut squash gives the salad complexity and serves as a caramelized, soft, creamy foil to the crisp pieces of pita.
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