Winter Fattoush Salad

Foodista
23Ingredients
540Calories
45Minutes

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 tablespoon za'atar
  • 1 teaspoon kosher salt
  • 2 pita breads (large)
  • 1 onion (small, coarsely chopped)
  • 1 tablespoon olive oil
  • 1 1/2 cups lentils (cooked, 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 parsley (minced)
  • salt
  • freshly ground black pepper
  • 1 bunch kale leaves (lacinato, tough ribs removed, about 2 heaping cups, shredded)
  • 1 head savoy cabbage (about 2 heaping cups, shredded)
  • 1 persian cucumber (or large organic English, with skin, about 1 cup shredded)
  • 1 bunch red radishes (or other varietals such as watermelon or daikon, about ½ cup, shredded)
  • 1/2 cup flat leaf parsley leaves (or a mix of parsley and mint)
  • 8 ounces feta cheese (crumbled)
  • 1/3 cup olive oil (or a blend of olive and canola oil)
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 teaspoon agave nectar
  • salt
  • freshly ground black pepper
  • 1/2 teaspoon ground sumac

Directions

  1. Toast the pita: Preheat the oven to 350°F. 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 ¼-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.
Discover more recipes from Foodista

NutritionView more

540Calories
Sodium51%DV1230mg
Fat42%DV27g
Protein45%DV23g
Carbs18%DV54g
Fiber84%DV21g

PER SERVING *

Calories540Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat8g40%
Trans Fat
Cholesterol35mg12%
Sodium1230mg51%
Potassium950mg27%
Protein23g45%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate54g18%
Dietary Fiber21g84%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User