Fattoush Salad Recipe

Roast beets

Preheat oven to 400°F (200°C). Trim beet greens if present, scrub beets well, then wrap individually in foil with a drizzle of olive oil and a pinch of salt. Roast on a baking sheet for 45–60 minutes until tender when pierced with a knife. Let cool, unwrap, slip off skins, and cut into wedges. Set aside to cool completely.

Preheat oven to 375°F (190°C). Tear pita bread into roughly 1-inch pieces. Toss pita pieces with 1 tablespoon olive oil and 1/2 teaspoon sea salt on a sheet pan in a single layer. Bake 10–12 minutes, stirring once, until golden and crisp. Remove and cool.

Heat a grill pan or outdoor grill to medium-high. Toss trimmed scallions with 2 tablespoons olive oil and a pinch of salt. Grill scallions 2–3 minutes per side until charred and softened. Remove, let cool slightly, then cut into 2–3 inch lengths, keeping some whole for presentation if desired.

In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon pomegranate molasses, 1 tablespoon red wine vinegar, 1 finely minced garlic clove, 1 teaspoon sumac (if using), 3 tablespoons extra-virgin olive oil (from salad ingredients), and 1–2 pinches of coarse salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness by adding a little more pomegranate molasses or lemon juice.

In a large mixing bowl, combine the mixed salad greens, chopped parsley, and torn mint. Add the roasted beet wedges, sliced persimmons, grilled scallion pieces, toasted walnuts, and pomegranate seeds.

Drizzle the dressing over the salad and gently toss to coat, being careful not to break the beets or persimmon slices. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Scatter the warm or cooled pita croutons over the top and finish with an extra tablespoon of pomegranate molasses drizzled in a thin stream for brightness and a final 1 teaspoon sprinkle of sumac if desired.

Serve immediately so pita croutons remain crisp. Garnish with any reserved scallion tops or extra parsley.