ROASTED HARISSA BUTTERNUT SQUASH SALAD WITH FETA
Serves 420 mins prep10 mins cook
This spicy roasted butternut squash salad is an easy vegetarian main dish salad prepared on one sheet pan, seasoned with feta cheese, pomegranate seeds or dried cranberries.
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What you need
Instructions
Preheat oven to 375 (190C) degrees with the rack positioned in the center. Slice the squash into 1 ½-inch chunks and place on a rimmed baking sheet lined with parchment paper. Toss the squash with 1 tablespoon of the olive oil, the harissa and 1 teaspoon salt. Roast the squash until it's golden brown and tender, 40-45 minutes, stirring everything around at about the 20-minute mark. Transfer the squash to large serving bowl and mix in the red wine vinegar, remaining tablespoon olive oil and the greens (they will wilt slightly). Taste for seasoning, adding more salt, vinegar or oil if you like. Sprinkle the salad with the feta cheese, pomegranate seeds and pistachios. Enjoy!View original recipe