Spicy Butternut Squash Salad with Feta and Pomegranate
Serves 4
15 mins prep
45 mins cook
60 mins total
This roasted butternut squash salad brings big flavor to the table — chunks of butternut squash seasoned spicy harissa, creamy feta, and juicy bursts of fresh pomegranate. Everything cooks on one sheet pan, making it an easy vegetarian main dish that’s as vibrant and satisfying as it looks.
Preheat oven to 375 (190C) degrees with the rack positioned in the center. Do this about 15 minutes before roasting to ensure the squash will cook evenly.
Put 5 cups peeled and cubed butternut squash on a rimmed baking sheet lined with parchment paper.
Toss the squash with 1 tablespoon of the olive oil, 2 tablespoons harissa paste and 1 teaspoon kosher salt. Roast the squash until it's tender, 40-45 minutes, stirring everything around at about the 20-minute mark. Cool until it's warm or room temperature.
Transfer the squash to large serving bowl. Add 1 tablespoon red wine vinegar, remaining tablespoon olive oil and 2-3 cups mixed salad greens or arugula (they will wilt slightly). Taste for seasoning, adding more salt, vinegar or oil if you like.
Sprinkle the salad with ⅓ cup crumbled feta cheese, ½ cup pomegranate seeds, ¼ cup sliced green onion and optional ¼ cup chopped shelled pistachios.
