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    Home » Recipes » Harissa Roasted Butternut Squash Salad with Avocado and Toasted Squash Seeds

    Harissa Roasted Butternut Squash Salad with Avocado and Toasted Squash Seeds

    Published: Oct 4, 2020 · Modified: Sep 24, 2021 · by Debra with 7 Comments · 1426 words. About 8 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This roasted butternut squash salad gets a spicy kick from harissa. It's a vegan salad, and because you roast all the seeds and don't peel the squash, almost nothing is wasted!

    A plate of harissa roasted butternut squash salad with avocado.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    When fall comes around, I am always looking for new things to do with butternut squash. We grow it, I love it, I wanna know all the ways to cook it!

    Roast it, put it in soups, make lasagna - possibilities are endless. But butternut squash salad...hey, that's new and interesting!

    Some of my favorite recipes for butternut squash - get this - 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! Seeds too! Easy and virtually no waste!

    Another bonus: this salad is vegan without even trying to be. It just is. So make it all fall and winter long - because it's delicious and easy - but especially when you have vegan guests coming.

    Jump to:
    • Ingredients
    • Instructions
    • FAQs and Tips
    • More butternut squash recipes
    • Recipe
    Three butternut squash.

    Ingredients

    This butternut squash salad is something that's a little unexpected, and it's a great option for Thanksgiving or Christmas. It's spicy, sweet, creamy and crunchy, and only has five ingredients!

    • Butternut squash: Select a 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.
    • Avocados: You'll need ripe avocados, that just give slightly when squeezed.
    • Salad greens: You can use any mix of baby greens.
    • Harissa: This spicy North African chile paste has a fruity, smoky flavor. You can find it online or at Trader Joe's.
    • Cider vinegar, olive oil, salt and pepper: This is all you need to make a simple vinaigrette.

    Instructions

    Adapted from Jamie Oliver

    Preheat the oven to 425 F. Place racks in the upper and lower third of the oven.

    Cut up the butternut squash: The key to cutting up a butternut squash is using a large, high-quality chef's knife like mine from Global. Cut on a cutting board with rubber grips so it won't slide.

    Begin by using the thicker part of the blade nearest your hand.

    A butternut squash with the top and bottom cut off on a cutting board.

    First, cut off the top stem, and the very bottom of the squash.

    Instead of trying to slice all the way through the squash, slice into it a little ways, lift the 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.

    A butternut squash cut in half with the top and bottom cut off on a cutting board.

    Then cut the squash in two, just above the spot where the rounded bottom meets the cylindrical top.

    A butternut squash cut into pieces on a cutting board.

    Now cut the rounded bottom part in half.

    A woman's hands are shown scooping the seeds from a butternut squash.

    Take a spoon and scoop out the seeds.

    A woman's hands are shown separating butternut squash seeds from its pulp.

    Remove the seeds from the pulp with your fingers.

    A butternut squash cut into pieces on a cutting board along with its seeds.

    Now cut the cylindrical top 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.

    A glass bowl with harissa, olive oil and salt ready to be combined.

    In a large bowl, mix the harissa, olive oil and salt. Save a dollop of the mixture and set aside for the squash seeds.

    A glass bowl containing chopped butternut squash mixed with harissa.

    Add the butternut squash to the harissa mixture and toss to coat. One note about harissa: different brands vary wildly in level of spiciness. Taste yours and adjust seasoning accordingly if necessary. You can find harissa online, in specialty markets and at Whole Foods.

    Butternut squash coated in harissa ready to be baked.

    Divide the squash between two sheet pans and spread out. Place some skin side down, and some flesh side down. Place in the oven.

    Butternut squash seeds in a bowl mixed with harissa.

    Combine the remaining harissa mixture and the squash seeds.

    A glass bowl of salad dressing with a whisk in it.

    In a large bowl, combine the cider vinegar and oil, add a pinch of salt and whisk together.

    After 20 minutes, remove the sheet pans from the oven, and flip the squash pieces over. Divide the seeds and sprinkle them onto each pan. Return the pans to the oven, rotating them so that the one that had been on the top rack is now on the bottom rack.

    Roasted butternut squash and seeds on a baking sheet.

    Continue to roast the squash for another 20 minutes or until it is nicely browned and cooked through. Allow to cool.

    A woman's hands are shown mixing salad greens in a glass bowl.

    Just before serving, slice the avocado.

    Then 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.

    A bowl of harissa roasted butternut squash salad with avocado with gold utensils in it.

    Place the dressed salad greens on a plate, top with butternut squash, avocado slices, and the toasted seeds. Season with sea salt and freshly ground pepper.

    FAQs and Tips

    • Can I make butternut squash salad ahead of time? 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.
    • Can you eat the peel of butternut squash? 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.
    • Different brands of harissa can vary wildly in their level of spice. So taste yours and assess the spiciness before you add the full amount to the recipe.

    More butternut squash recipes

    • Change up the game and blow their minds with this Butternut Squash Lasagna where the squash stands in for tomato sauce. Vegetarian and super tasty!
    • Fo another vegan side dish that doesn't require peeling the squash, try Roasted Butternut Squash with Red Onion, Tahini, and Za'atar.

    Recipe

    A plate of harissa roasted butternut squash salad with avocado.

    Harissa Roasted Butternut Squash with Avocado and Toasted Squash Seeds

    This roasted butternut squash salad gets a spicy kick from harissa. It's a vegan salad, and because you roast all the seeds and don't peel the squash, almost nothing is wasted!
    5 from 5 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: butternut squash salad
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 322kcal

    Equipment

    • chef's knife
    • sheet pan
    • whisk
    • mixing bowls

    Ingredients

    • 1 butternut squash about 2 pounds
    • 2 avocados
    • 6 oz salad greens
    • 2 tablespoon olive oil divided
    • 2 tablespoon harissa
    • 1 tablespoon cider vinegar
    • kosher salt
    • freshly ground black pepper
    US Customary - Metric
    Prevent your screen from going dark

    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 ½ 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 and 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.

    Notes

    Tips and Tools
     
    • 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. 
    • You can roast the squash one day ahead and store in the fridge. Let it come to room temperature before serving. 
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 322kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 126mg | Potassium: 1248mg | Fiber: 11g | Sugar: 6g | Vitamin A: 20612IU | Vitamin C: 60mg | Calcium: 108mg | Iron: 2mg
    « Spicy Black Beans with Cheddar, Garlic, and Chipotle
    Oven Roasted Carrots with Tahini Sauce and Cilantro »

    Reader Interactions

    Comments

    1. Jasmine A

      April 08, 2022 at 5:43 pm

      5 stars
      Super delicious 😋

      Reply
      • Debra

        April 10, 2022 at 2:19 pm

        So glad you liked it Jasmine!

        Thanks for trying my recipes,

        Debra

        Reply
    2. Linda Cummings

      August 15, 2021 at 1:55 pm

      5 stars
      Plan to try this one

      Reply
    3. Jorie

      October 26, 2020 at 6:30 pm

      5 stars
      Yum! This turned out great!

      Reply
      • Debra

        October 27, 2020 at 10:44 am

        Yay! So glad you liked it!

        Reply
      • Sarah Rioux

        November 25, 2020 at 1:26 pm

        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?

        Reply
        • Debra

          November 25, 2020 at 2:28 pm

          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

          Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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