Chopped Salad of Fall Vegetables, Goat Milk Labneh, Crouton, Sesame, Pecan and Pomegranate
For the Pita Croutons:
Heat the oven to 350°F. Tear pita into bite sized pieces and toss with 1 tablespoon olive oil, salt, and pepper. Toast pitas in the oven until golden brown and crunchy. Cool.
For the Fall Vegetables:
Heat the oven to 350°F. Toss beets with 1½ tablespoons olive oil, salt, and pepper. Spread out on a sheet tray and roast in the oven for 30 minutes or until tender. Cool.
Toss sweet potatoes with 1½ tablespoons olive oil, salt, and pepper. Spread out on a sheet tray and roast in the oven 30 minutes or until tender. Cool.
Heat a large sauté pan with 1 tablespoon of the olive oil. When the pan is very hot, add the kale and sauté until just slightly wilted, working in batches. Cool.
Combine the remaining ½ cup olive oil with the Sherry vinegar and reserve. Roughly chop or tear mint leaves; reserve. In a large bowl, combine beets, sweet potato, kale, turnips, radishes, mint, pomegranate seeds, and olive oil-Sherry vinegar mixture. Season to taste.
To Assemble and Serve:
Place vegetables on individual salad plates or in a serving bowl. Place a dollop of labneh in the center of the vegetables. Spread croutons, sumac, and sesame over the salad.