Middle Eastern·vegetarian·easy

Winter Fattoush Salad

Name: Winter Fattoush Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.0 teaspoon agave nectar; 0.25 cup feta cheese; 0.5 cup flat leaf parsley leaves; 2.0 cloves garlic; 0.5 teaspoon ground sumac; 1.0 teaspoon kosher salt; 4.0 lacinato kale leaves; 2.0 tablespoons lemon juice; 1.5 cups lentils; 3.0 tablespoons olive oil; 1.0 small onion; 1.0 tablespoon parsley; 1.0 large persian cucumber; 2.0 large pita breads; 1.0 small bunch radishes; 6.0 servings salt and pepper; 1.0 small head savoy cabbage; 1.0 tablespoon za'atar

Winter Fattoush Salad reimagines the classic Levantine dish with a hearty, seasonal twist. Earthy lentils anchor the salad, their tender bite contrasting with the crisp, slightly charred croutons and the bright crunch of fresh kale. A punchy dressing of lemon juice, garlic, and olive oil—balanced with a touch of agave—brings sharp acidity and depth, while crumbled feta and fresh parsley add creamy texture and herbal brightness. Finished with a dusting of sumac and flaky salt, each bite delivers a harmonious blend of textures and flavors, making it a satisfying, nutrient-packed meal that’s as nourishing as it is vibrant.

15 min(prep 15 + cook 0)

6 servings

220 kcal

4.7

Ingredients

agave nectar1.0 teaspoon
feta cheese0.25 cup
flat leaf parsley leaves0.5 cup
garlic2.0 cloves
ground sumac0.5 teaspoon
kosher salt1.0 teaspoon
lacinato kale leaves4.0
lemon juice2.0 tablespoons
lentils1.5 cups
olive oil3.0 tablespoons
onion1.0 small
parsley1.0 tablespoon
persian cucumber1.0 large
pita breads2.0 large
radishes1.0 small bunch
salt and pepper6.0 servings
savoy cabbage1.0 small head
za'atar1.0 tablespoon

Nutrition

220 kcalper serving

Protein8g16%

Carbs18g37%

Fat14g29%

Fiber5g10%

Sugar4g8%

Directions

1
Cook 1.5 cups lentils in salted water until tender, about 20 minutes; drain and set aside.
2
Toast 2 large pita breads in a 375°F oven until crisp, about 10 minutes; break into bite-sized pieces.
3
Remove stems from 4 lacinato kale leaves and 1 small head savoy cabbage; thinly slice both.
4
Thinly slice 1 small onion, 1 large Persian cucumber, and 1 small bunch radishes.
5
In a large bowl, combine cooked lentils, sliced kale, cabbage, onion, cucumber, radishes, and 0.5 cup flat leaf parsley leaves.
6
In a small bowl, whisk together 2 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon agave nectar, 1 teaspoon kosher salt, 0.5 teaspoon ground sumac, and 1 tablespoon za'atar; add 2 minced garlic cloves and mix.
7
Pour dressing over salad and toss well. Fold in 0.25 cup crumbled feta cheese and toasted pita pieces. Season with salt and pepper to taste.

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