Winter Fattoush Salad Recipe

Name: Winter Fattoush Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pita:; 11/2 tablespoons olive oil; 1 tablespoon za'atar; 1 teaspoon kosher salt; 2 large pita breads; Lentils:; 1 small onion, coarsely chopped; 1 tablespoon olive oil; 11/2 cups cooked lentils (many markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain); 2 cloves garlic, coarsely chopped; 1 tablespoon minced parsley; Salt and freshly ground black pepper, to taste; Salad:; 1 bunch lacinato kale leaves, tough ribs removed (about 2 heaping cups, shredded); 1 small head savoy cabbage (about 2 heaping cups, shredded); 1 large organic English or Persian cucumber with skin (about 1 cup shredded); 1 small bunch red radishes or other varietals such as watermelon or daikon (about 1/2 cup, shredded); 1/2 cup flat leaf parsley leaves (or a mix of parsley and mint); 8 ounces feta cheese, crumbled; Salad Dressing:; 1/3 cup olive oil (or a blend of olive and canola oil); 1/4 cup freshly squeezed lemon juice; 1 teaspoon agave nectar; Salt and freshly ground black pepper to taste; Garnish:; 1/2 teaspoon ground sumac

Servings: persons

Pita:
11/2 tablespoons olive oil
1 tablespoon za'atar
1 teaspoon kosher salt
2 large pita breads
Lentils:
1 small onion, coarsely chopped
1 tablespoon olive oil
11/2 cups cooked lentils (many markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain)
2 cloves garlic, coarsely chopped
1 tablespoon minced parsley
Salt and freshly ground black pepper, to taste
Salad:
1 bunch lacinato kale leaves, tough ribs removed (about 2 heaping cups, shredded)
1 small head savoy cabbage (about 2 heaping cups, shredded)
1 large organic English or Persian cucumber with skin (about 1 cup shredded)
1 small bunch red radishes or other varietals such as watermelon or daikon (about 1/2 cup, shredded)
1/2 cup flat leaf parsley leaves (or a mix of parsley and mint)
8 ounces feta cheese, crumbled
Salad Dressing:
1/3 cup olive oil (or a blend of olive and canola oil)
1/4 cup freshly squeezed lemon juice
1 teaspoon agave nectar
Salt and freshly ground black pepper to taste
Garnish:
1/2 teaspoon ground sumac

1
Toast the pita: Preheat the oven to 350u00b0F. Whisk the oil, za'atar and salt in a small bowl. Lay the pita bread on a baking sheet and brush both sides with the oil. Bake until crisp, 5 to 7 minutes. When cool enough to handle, tear pitas into bite-size pieces. There should be about 2 cups.
2
Make the lentils: Saute the onions and oil in a small skillet until onions soften and begin to brown. Add the lentils and stir to blend. Stir in the garlic and parsley and remove from heat. Season with salt and pepper.
3
Cut away the thickest part of the kale and cabbage ribs and discard, then roll the leaves into bundles and shred. Trim the cucumber ends, then cut lengthwise into 1/4-inch slices. Stack the slices and cut crosswise into shreds. Repeat with the radishes. Tear whole leaves from parsley and/or mint.
4
Make the dressing: Whisk the dressing ingredients in a bowl until fully combined. You can also use a handheld blender.
5
Compose the salad: Toss the salad ingredients in a large bowl. Add the lentils and pita crisps. Drizzle with the dressing and toss again. Mound the salad on a serving platter. Top with feta cheese and sprinkle with sumac.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Pita:, 11/2 tablespoons olive oil, 1 tablespoon za'atar, 1 teaspoon kosher salt, and more.

Yes, Winter Fattoush Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Winter Fattoush Salad

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