Start with pickling the onions. In a small bowl, combine red onion, red wine vinegar, sumac, and honey. Add a pinch of salt and toss. Add boiling water just cover the onions and set aside.
On a 9x13 pan lined with parchment, toss the cubed delicata squash with a drizzle of olive oil, salt, and the rosemary sprig. Roast the squash at 425°F until tender and caramelized, about 20–25 minutes.
Toss the bread cubes in olive oil and Greektown Seasoning, then spread them across two 9x13 pans lined with parchment so they have space to crisp up. Toast in the oven for about 10 minutes, until golden and crisp.
In a small bowl or jar, make the dressing by whisking together olive oil, pomegranate molasses, red wine vinegar, honey, Greektown seasoning, and orange juice until glossy and emulsified.
Add the toasted bread to a large mixing bowl and pour the dressing over while the bread is still slightly warm so it soaks it up. Add the roasted squash, drained pickled onions, pomegranate arils, feta, and mint.
Give everything a gentle toss to coat. Taste and adjust with extra olive oil, vinegar, or a sprinkle of the spice blend. Serve slightly warm or at room temperature and enjoy!
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