fall-toush salad

Name: fall-toush salad
Cuisine: Asian, Middle Eastern
Ingredients: 3 tablespoons olive oil, possibly plus another spoonful; 1 1/4 pound delicata squash (one medium); 1/2 pound brussels sprouts; Salt and freshly ground black pepper or Aleppo pepper flakes to taste; 1 large pita bread; Kosher salt; 2 scallions, thinly sliced; About 1 tablespoon mint leaves, finely chopped; About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped; Additional ground sumac or paprika, to finish; 2 teaspoons ground sumac or paprika (see Note above); 2 teaspoons warm water; 1 to 2 tablespoons lemon juice; 1 small garlic clove, minced; 1 teaspoon white wine vinegar; 4 tablespoons olive oil