Butternut Squash Salad Recipe

Harissa roasted butternut squash salad on a white plate.

Butternut Squash Salad Recipe

Course: Salad

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: butternut squash salad, roasted butternut squash salad

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 322kcal

This roasted butternut squash 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!

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Equipment

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

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

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.

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Nutrition