Roasted Harissa Butternut Squash Salad with Feta
A vibrant salad featuring roasted butternut squash with harissa, topped with feta, mixed greens, and pumpkin seeds, perfect for gatherings and celebrations.
Ingredients
Salad Base
- 1 medium butternut squash, peeled and cubed Feel free to substitute with sweet potatoes.
- 2 tablespoons harissa paste Adjust to your spice preference; can add olive oil to mellow the spice.
- 2 tablespoons olive oil Extra virgin adds delicious depth.
- to taste Salt and pepper
- 4 cups mixed greens Spinach, arugula, or kale are great options.
- 1/2 cup crumbled feta cheese Can substitute with goat cheese.
- 1/4 cup toasted pumpkin seeds Or walnuts for a lovely crunch.
- optional pomegranate seeds For added sweetness and color.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with harissa paste, olive oil, salt, and pepper, ensuring each piece is evenly coated.
- Spread the squash onto a baking sheet in a single layer.
Cooking
- Roast in the oven for 25 minutes or until tender and lightly browned.
- While the squash roasts, prepare your salad base by mixing your chosen greens in a large bowl.
- Once the squash is roasted, remove it from the oven and let it cool for a few minutes.
Assembly
- Top the greens with the warm butternut squash, crumbled feta, and toasted pumpkin seeds. Add pomegranate seeds if using.
- Drizzle with olive oil or a simple vinaigrette if desired, and gently toss to combine.
- Serve immediately.
Notes
Adjust harissa levels and try mixing various greens for enhanced flavors. Store leftovers in an airtight container; best enjoyed fresh.