Butternut Squash Salad Recipe
baby lettuce, roasted butternut squash, harissa, toasted pumpkin seeds, pickled red onion, pomegranate seeds, feta cheese
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and peel. Cut into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 2
Pickle the Red Onion
While the squash is roasting, thinly slice the red onion. In a small bowl, combine the sliced onion with 1/2 cup of vinegar and let it sit for about 15-20 minutes to pickle.
- 3
Toast the Pumpkin Seeds
In a dry skillet over medium heat, toast the pumpkin seeds for about 5-7 minutes until they are golden and fragrant. Stir frequently to prevent burning.
- 4
Assemble the Salad
In a large bowl, combine the baby lettuce, roasted butternut squash, harissa, pickled red onion (drained), toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese. Drizzle with additional olive oil and season with salt and pepper to taste.
- 5
Serve
Toss the salad gently to combine all ingredients. Serve immediately and enjoy your butternut squash salad!
