An autumn twist on a Mediterranean classic with roasted squash, salty feta, toasted sourdough, and all the cozy flavors, brought together with my favorite Greektown seasoning from @TheSpiceHouse 🍂 ✨ For the salad -1/2 loaf sourdough bread, cubed or torn into bite-size chunks -3 Delicata squashes, halved, seeded, and cut into similar size as the bread - 1 sprig rosemary - 1/2 small red onion, thinly sliced - 2 tablespoons red wine vinegar - 1/2 teaspoons sumac - 1 teaspoon honey - olive oil, for roasting and toasting - 2 teaspoons Greektown Mediterranean Seasoning - 1/2 cup pomegranate arils - 1/3 cup cubed or crumbled feta - 1/4 cup fresh mint leaves, torn For the dressing - 3 tablespoon olive oil - 1 tablsepoon pomegranate molasses - 1 tablsepoon red wine vinegar - 1/2 teaspoon Greektown Mediterranean Seasoning - 1 teaspoon honey - 1–2 tablespoons fresh orange juice 1. Pickle onion with the vinegar, sumac, honey, salt then cover with boiling water. 2. To roast squash toss with oil, salt, rosemary; roast at 425°F for 20–25 min. 3. Then toast the bread by tossing with oil, Greektown seasoning; bake 10 min until crisp. 4. For the dressing whisk oil, pomegranate molasses, vinegar, honey, seasoning, orange juice. 5. Combine warm bread, dressing, squash, onions, pomegranate, feta, mint and enjoy !!! #mediterraneandiet #thespicehouse #fallrecipes #easymealideas #saladrecipe