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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F
Step 2
For the dressing, in a small bowl, combine the vinegar, salt, sumac and shallot
Step 3
While whisking, stream in the olive oil to emulsify
Step 4
Set aside
Step 5
For the salad, peel the squash and separate the neck from the bottom
Step 6
Halve the bottom and discard the seeds
Step 7
Cut the bottom and half of the neck portion into ¼-inch cubes
Step 8
Combine on a sheet pan with the salt, pepper, allspice and 2 tablespoons of the olive oil and toss together
Step 9
Spread out the squash and roast until tender, but still holds its shape, 10 to 12 minutes
Step 10
Meanwhile, dice the pita into bite-sized pieces, toss in a bowl with the remaining 2 tablespoons olive oil and the za'atar and bake on a sheet pan until crisp and golden, about 6 to 8 minutes
Step 11
Thinly shave the remaining squash into ribbons with a peeler and place in a large bowl
Step 12
Lightly season with 1 tablespoon of the dressing
Step 13
Cut the cucumbers on the bias, rotating 90° after each cut, and add to the bowl
Step 14
Allow the squash and pita to cool, then add to the bowl
Step 15
Dress to your taste and toss to combine
Step 16
Any remaining dressing will keep covered in the refrigerator for 7 to 10 days
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