This roasted butternut squash and avocado salad gets a spicy kick from harissa. There's no need to peel the squash, and we'll roast all the seeds to give it a crunchy topping. Only 5 ingredients, it's vegan and dairy-free!
This salad recipe adapted from Jamie Oliver is something that's a little unexpected. It's spicy, sweet, creamy and crunchy, and only has five ingredients!
Some of my favorite recipes for roasted butternut squash are the ones that don't require you to peel the squash! That's right, we are going to roast the squash, peel and all, and use the seeds too! Easy and virtually no waste!
We'll coat it in harissa before roasting it to give it spicy, smoky flavor. The creaminess of avocado complements the meltingly sweet texture of the roasted butternut squash. A simple vinaigrette dressing finishes the salad.
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Butternut squash and avocado salad ingredients
- Butternut squash: Select a ripe butternut squash that is heavy for its size with no large blemishes or soft spots. The shapes can vary with the rounded part on the bottom being larger on some than others, this makes no difference in terms of flavor and texture.
- Salad greens: You can use any mix of baby greens here, maybe you'd like the same lettuce mixture as an Italian Mixed Green Salad.
- Avocados: You'll need ripe avocados that just give slightly when squeezed.
- Harissa: This spicy North African chili paste has a fruity, smoky flavor. You can find it online or at Trader Joe's. If you don't like spicy, you can leave it out.
- Apple cider vinegar, olive oil, salt and pepper: This is all you need to make a simple vinaigrette.
*Ingredients with measurements are listed in the recipe card below.
Variations
- Swap the baby field greens for baby kale or arugula.
- Substitute red wine or white wine vinegar for the cider vinegar.
- Whisk a bit of honey or maple syrup into the salad dressing.
- Add pomegranate seeds, goat cheese, or parmesan.
- Try it with Dijon Balsamic Vinaigrette dressing.
How to make Jamie Oliver butternut squash salad
Recipe dapted from Jamie Oliver.
Step 1: Cut up the butternut squash and remove the seeds
Preheat the oven to 425°F. Place racks in the upper and lower third of the oven.
Use a good chef's knife and a cutting board with rubber grips so it won't slide. First, cut off the top stem, and the very bottom of the squash. Then cut the squash in two, just above the spot where the rounded bottom meets the cylindrical top.
An easier way to cut butternut squash
Instead of trying to slice all the way through the squash, slice into it a little ways, lift the knife blade out, then carefully turn it and slice into it again, following along the initial cut you made. Work your way around until you can easily slice all the way through it.
Cut the rounded bottom part in half. Take a spoon and scoop out the seeds.
Remove the seeds from the pulp with your fingers.
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Cut the cylindrical top in half lengthwise, cut into slices, then into wedges. Do the same with the rounded part of the bottom of the squash until you have somewhat equal size wedges/cubes.
Step 2: Roast the butternut squash
In a large bowl, mix the harissa, olive oil and salt. Save a dollop of the mixture and set aside for the squash seeds. Add the butternut squash to the bowl and toss to coat.
Divide the squash between two sheet pans, transfer to oven. Combine the remaining harissa mixture and the squash seeds in a small bowl.
Step 3: Make the salad dressing
In another large bowl, combine the apple cider vinegar and oil, add a pinch of salt and whisk together. Set aside until the squash is done roasting.
Step 4: Add the butternut squash seeds to the roasting pan
After 20 minutes, remove squash from the oven and flip the pieces over. Divide the seeds and sprinkle them onto each pan. Return pans to the oven, rotating them so that the one that had been on the top rack is now on the bottom rack.
Continue to roast the squash for another 20 minutes or until it is nicely browned and cooked through. Allow to cool.
Step 5: Assemble the butternut squash and avocado salad
Add the greens to the bowl with the dressing and toss to combine. (I usually use my hands for this, it's easier on the lettuce and you know for sure that you've got everything incorporated.)
Place the dressed salad greens on a plate or in a large salad bowl, top with roasted butternut squash, and the toasted seeds. Slice the avocado and add to the salad. Season with sea salt and freshly ground black pepper.
Expert tips
- Different brands of harissa can vary wildly in their level of spice: Taste yours and assess the spiciness before you add the full amount to the recipe.
- Start roasting the butternut squash pieces skin side down: This will ensure that the skin cooks all the way through and gets a little crispy.
- Don't dress the greens until you are ready to serve: You don't want them to get soggy.
- Slice the avocado last: You'll keep it from discoloring while you prep the other ingredients.
FAQ
You can roast the squash and seeds one day ahead. Refrigerate the squash and store the seeds in an airtight container. Allow the squash to come to room temperature before serving.
Yes, you can! The key is cooking it at a high heat so it gets soft and roasted. Younger squash earlier in the season have a more tender skin.
More butternut squash recipes
Debra's Details: This butternut squash and avocado salad is easy and flavorful!
- No peeling the butternut squash makes prep so easy!
- Harissa adds smokiness and spice.
- You'll get sweetness from the roasted butternut squash and the seeds give the salad a bit of crunch.
- Avocado makes it filling without being heavy.
- The salad dressing is about as simple as you can get, with cider vinegar for great flavor.
- Serve it as part of an entirely vegan Thanksgiving meal or include on a menu of traditional Thanksgiving favorites.
- It's gluten-free, dairy-free, vegetarian, and vegan!
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Recipe
Jamie Oliver Butternut Squash and Avocado Salad with Harissa
Ingredients
- 1 butternut squash (about 2 pounds)
- 2 avocados
- 6 ounces salad greens
- 2 tablespoons olive oil (divided)
- 2 tablespoons harissa
- 1 tablespoon cider vinegar
- kosher salt
- freshly ground black pepper
Instructions
- Preheat oven to 425°F. Place racks in the top and bottom thirds of the oven.
- Leaving the peel intact, cut the butternut squash into 1-inch cubes and wedges. Remove the seeds from the pulp and set aside in a small bowl.
- In a large bowl, mix together the harissa, 1 tablespoon of olive oil, and a pinch of salt. Add ยฝ teaspoon of this mixture to the bowl with the seeds and toss to coat. Add the butternut squash to the bowl with the remaining harissa mixture and toss to coat.
- Divide the squash between two sheet pans, some skin side down and some flesh side down and bake for 20 minutes.
- After 20 minutes, remove the squash, flip the pieces over and sprinkle the squash seeds onto the pans. Place the pan that had been on the bottom rack onto the top rack and vice versa. Bake for another 20 minutes, or until squash is tender and cooked through.
- Just before serving, whisk together the remaining olive oil and the cider vinegar in a large bowl. Add the salad greens and toss to coat. Slice the avocado.
- To serve, place the dressed salad greens on a platter, top with squash, avocado slices, and toasted squash seeds. Season with sea salt and freshly ground black pepper.
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Notes
- Cutting a butternut squash doesn't have to be a daunting task: Use a large, sharp, high-quality knife, I love my Global stainless steel knife. I use it every day. Cut on a cutting board with rubber grips like this one so it won't slip. Make smaller cuts into the flesh, working your way around the squash to cut it in half, instead of trying to force the knife all the way through.
- A note about Harissa: Different brands can vary wildly in their level of spiciness. Be sure to taste yours and assess the level of spice - you can add more or less to suit your preference. You can find harissa online, in specialty markets, and at Whole Foods.
- Make ahead: You can roast the squash and seeds one day ahead. Store squash in an airtight container in the refrigerator, seeds should be stored at room temperature. Let squash come to room temperature before serving.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Jasmine A says
Super delicious ๐
Debra says
So glad you liked it Jasmine!
Thanks for trying my recipes,
Debra
Linda Cummings says
Plan to try this one
Jorie says
Yum! This turned out great!
Debra says
Yay! So glad you liked it!
Sarah Rioux says
I am thinking of making this recipe with fresh red chile sauce in lieu of Harissa. It has a sweeter taste than dried chiles. What do you think?
Debra says
Hi Sarah,
Yes, that should work absolutely fine, and I think it would taste great with the squash. I would still mix it with the olive oil so the chili sauce doesn't scorch.
Let me know how it turns out!
Debra