Warm Squash Salad Recipe
Butter lettuce, acorn squash. spicy candied pecans, orange + harissa vinaigrette, smoked feta
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Ingredients
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Salad Base
Spicy Candied Pecans
Vinaigrette
Toppings
Method
Prepare the Acorn Squash
- 1
Roast the Squash
Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise, scoop out the seeds, and slice into half-moon shapes. Toss the squash pieces with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until tender and golden brown.
Make the Candied Pecans
- 2
Candy the Pecans
In a skillet over medium heat, melt the butter. Add the pecans, brown sugar, cayenne pepper, and salt. Stir continuously for about 5-7 minutes until the pecans are coated and caramelized. Remove from heat and let them cool on a parchment-lined plate.
Prepare the Vinaigrette
- 3
Mix the Vinaigrette
In a bowl, whisk together the olive oil, fresh orange juice, harissa paste, honey, and salt and pepper to taste until well combined.
Assemble the Salad
- 4
Combine Ingredients
In a large salad bowl, layer the butter lettuce as the base. Add the roasted acorn squash on top, followed by the spicy candied pecans and crumbled smoked feta cheese.
- 5
Dress the Salad
Drizzle the orange and harissa vinaigrette over the salad. Toss gently to combine all the ingredients and ensure everything is well coated.