Winter Vegetable Salad with Halloumi

This warm sheet-pan salad takes inspiration from fattoush, with a seasonally appropriate cast of roasted squash, cabbage, and red onion. Then comes the kid bait: Crispy pita chips so delicious and easy that you should definitely toast extra. And Halloumi, a feta-like salty brined Cypriot cheese that's often grilled, but when roasted becomes golden brown and pillowy soft. Finish it with cider vinegar, which adds complex sweetness, and sumac, the tart spice that's essential in classic fattoush. Halloumi cheese can be found at Greek markets, natural and specialty foods stores, and some supermarkets. Sumac is available at Middle Eastern markets, specialty foods stores, and online.

5 Tbsp. extra-virgin olive oil, divided
2 cloves garlic, finely chopped
1½ tsp. sea salt
1 tsp. Aleppo-style pepper
½ small head red cabbage, cut into 1" pieces (~ 10 oz)
1 medium red onion, cut into 8 wedges through root end
1½ lbs winter squash, halved, seeds removed, sliced crosswise ½" thick
1 large pita bread, split into 2 layers, cut or torn into 1½-2" pieces
8 oz Halloumi cheese, cut into 1" pieces
2 Tbsp. apple cider vinegar

To Serve:
1½ tsp. ground sumac
fresh mint sprigs

Preheat oven to 425°F (220°C, Gas Mark 7). Coat a rimmed baking sheet with 1 Tbsp. oil.

Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.

Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), about 15-20 minutes.

Remove from oven and drizzle with vinegar. Top with sumac and mint.

Makes 4 servings.