Name: Winter Vegetable Salad
Yield: 4 servings
Ingredients: 5 Tbsp. extra-virgin olive oil, divided; 2 garlic cloves, finely chopped; 1½ tsp. kosher salt; 1 tsp. Aleppo-style pepper; ½ small head of red cabbage (about 10 oz.), cut into 1" pieces; 1 medium red onion, cut into 8 wedges through root end; 1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick; 1 large pita bread, split into 2 layers, cut or torn into 1½"–2" pieces; 8 oz. Halloumi cheese, cut into 1" pieces; 2 Tbsp. apple cider vinegar; 1½ tsp. ground sumac; Mint sprigs (for serving); Halloumi cheese can be found at Greek markets, natural and specialty foods stores, and some supermarkets. Sumac is available at Middle Eastern markets, specialty foods stores, and online.

This warm sheet-pan salad takes inspiration from fattoush, with a seasonally-appropriate cast of roasted squash, cabbage, and red onion. Then comes the kid bait: Crispy pita chips so delicious and easy that you should definitely toast extra. And Halloumi, a feta-like salty brined Cypriot cheese that’s often grilled, but when roasted becomes golden brown and pillowy soft. Finish it with cider vinegar, which adds complex sweetness, and sumac, the tart spice that’s essential in classic fattoush.

Winter Vegetable Salad

Tbsp. extra-virgin olive oil, divided

garlic cloves, finely chopped

kosher salt

Aleppo-style pepper

½ small head of red cabbage (about 10 oz.), cut into 1" pieces

red onion,

winter

pita

Halloumi cheese,

apple cider vinegar

1½ tsp. ground sumac

Mint (for serving)

cheese

Roasted on a sheet pan, this warm winter salad takes inspiration from fattoush, with a seasonally appropriate cast of roasted squash, cabbage, and red onion. Then comes the kid bait: Crispy pita chips so delicious and easy that you should definitely toast extra. And Halloumi, a feta-like salty brined Cypriot cheese that’s often grilled, but when roasted becomes golden brown and pillowy soft. Finish it with cider vinegar, which adds complex sweetness, and sumac, the tart spice that’s essential in classic fattoush.

Bon Appétit

Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes.

Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

winter vegetable salad

Servings: 4

Author : Deb Perelman

Ingredients

Instructions

Top Similar Recipes from Across the Web

Crunchy Winter-Vegetable Salad

Roasted Vegetable Winter Salad

Roasted Vegetable Winter Salad

Winter vegetable tagine

Winter Vegetable Curry

Winter Vegetable Hash

Winter Vegetable Fritters

Winter vegetable soup

Winter vegetable curry

Winter vegetable soup

Winter salad

Winter salad

Winter Salad

Winter Salad

Winter Salad

Nordic Winter Vegetable Soup

Roasted Winter Vegetable Galette

Winter Vegetable Stir Fry

Winter Vegetable Stir Fry