fall-toush salad
This probably makes no sense. The classic Levantine that I’ve mercilessly punned upon is the epitome of summer: tomatoes, cucumbers, scallions, mint, parsley, garlic and lemon with pita chips that both do and do not soak up the dressing, in the best of ways. It’s bright, crunchy and the absolutely ideal thing to eat on a hot day. But at least on this coast, we’re done with beach days for a while. We’re done (or were supposed to be before today’s confusion) with open-toed shoes, permanently open windows, and going out without a jacket and not regretting it. The tomatoes are waning, the heavy orange vegetables and dark leafy greens are creeping in.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pita Bread | 1 slice (30g) white | 79 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Sumac | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil, possibly plus another spoonful
- 1 1/4 pound delicata squash (one medium)
- 1/2 pound brussels sprouts
- Salt and freshly ground black pepper or Aleppo pepper flakes to taste
- 1 large pita bread
- Kosher salt
- 2 scallions, thinly sliced
- About 1 tablespoon mint leaves, finely chopped
- About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped
- Additional ground sumac or paprika, to finish
- 2 teaspoons ground sumac or paprika (see Note above)
- 2 teaspoons warm water
- 1 to 2 tablespoons lemon juice
- 1 small garlic clove, minced
- 1 teaspoon white wine vinegar
- 4 tablespoons olive oil
- Salt and freshly ground black pepper or Aleppo pepper flakes to taste