Fall-toush Salad

In honor of the sunny skies and almost balmy temperatures (50 degrees! Feels like heaven!), I’m going to keep things short today. After all, there’s outside time to be had, especially now that the sun is still shining at 7 p.m.

And before you besmirch my good name, I did not come up with this name. “Fall-toush” comes from Smitten Kitchen, whose love of good/bad puns is one reason why I’m convinced we’re culinary kindred spirits. Another reason? Her love of easy salads that take seasonal ingredients, cook them in a very unobtrusive way and add just a little something-something to make the whole thing really pop.

This is based on fattoush, the Levantine salad made with toasted pita, mixed greens, tomatoes, cucumbers and mint and other herbs. It’s usually full of summery vegetables, but alas, those are nowhere to be found. So Deb took a winter approach to the salad, using Brussels sprouts and squash instead. I had leftover tahini, so I hacked together a quick dressing to bring the whole thing together.

It’s a supremely simple meal — roasted vegetables with a little dressing — that is so much more than the sum of its humble parts: smoky and spicy and creamy and crunchy and full of flavor, hearty enough for the lingering cold but with a sneaky eye on swimsuit season. It’s so good that it almost makes me forget how tired I am of winter fare … #nomorerootvegetablesplease

Fall-toush Salad
Adapted from Smitten Kitchen
Makes 2 servings as a main or 4 servings as a side

For the salad:

– 2 tablespoons olive oil

– half of a medium butternut squash, cut into 1-inch cubes

– 1-1/2 pounds Brussels sprouts, ends trimmed and sprouts halved

– 1 teaspoon smoked paprika

– 1/2 teaspoon ground coriander

– 1/2 teaspoon ground cumin

– 1/2 teaspoon chipotle powder

– salt and pepper, to taste

– 2-3 ounces pita chips, crumbled

1) Preheat the oven to 425F. Line a baking sheet with tin foil.

2) In a large bowl, toss together the olive oil, squash, Brussels sprouts, paprika, coriander, cumin, chipotle powder, salt and pepper. Spread the vegetables out on the baking sheet, and roast for 20 minutes, rotating the pan halfway. (You may have to do this in two batches.)

3) Allow the vegetables to cool slightly, then toss with the crumbled pita chips.

For the dressing:

– 1 tablespoon well-stirred tahini

– 3 tablespoons extra-virgin olive oil

– juice of one lemon

– 1/2 teaspoon smoked paprika

– 1/2 teaspoon chipotle powder

– salt and pepper, to taste

1) Combine all of the ingredients in a small bowl and stir well. Pour the dressing over the salad and serve.