Fall-Toush Salad

This fall main-course salad is amazing! Roasted squash (I used butternut) and Brussels sprouts, were tossed with a very flavorful sumac-garlic dressing, and served with pita chips. The mint and cilantro added a good punch.

Instead of mixing the pita in with the vegetables, I kept them separate. This is so I can take the tiny pile of leftovers with me tomorrow for lunch, and still have crunch.

Note that the 16 yr old daughter was especially smitten with this recipe. I think we could eat this every day and be very happy. It also seems pretty flexible, and forgivable with ingredient changes.