Harissa Roasted Squash Salad

Skin-on, sliced squash with a in harissa sauce, roasted until soft and golden and served with rocket and crumbled feta (or vegan feta). Served warm, it makes a delicious dinner, but it's just as tasty cold for lunch the next day.


  • No butternut squash? Use any squash or pumpkin. 
  • No rocket? Try with shredded Brussels sprouts or salad leaves.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4


1 Butternut squash

5 tbsp Rose harissa pesto

5 tbsp Olive oil

90 g Rockets

90 g Feta / Vegan feta

4 tbsp Pomegranate seed

Salt & pepper


  1. Preheat the oven to 190 C/170 fan/ gas mark 5. Cut the butternut squash into 1 cm thick slices, leaving the skin on.
  2. Don't get rid of the squash seeds. Put them in a small saucepan and cover with water. Bring to the boil and simmer for 5 minutes, then drain and set aside for now.
  3. In a large mixing bowl, add the rose harissa pesto, olive oil and a big pinch of salt and pepper. Mix well to combine.
  4. Add the butternut squash slices to the bowl with the harissa mixture and mix well to coat. You can use your hands to evenly massage the harissa mixture onto the squash, just make sure you wash your hands right after to avoid burning yourself with the heat of the harissa.
  5. Line a large baking tray, then lay the butternut squash across the tray in one layer. Bake for 20 minutes, then add the butternut squash seeds and put back in the oven for 6-7 minutes.
  6. Add the rocket, roasted squash and seeds to a large mixing bowl. Gently mix and season to taste with salt and pepper.
  7. Plate the salad and top with crumbled feta and pomegranate seeds. 
  8. Serve warm or cold. Enjoy!
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How to store

Store in an airtight container in the fridge for up to 3 days.


Make roasted squash risotto. Blend the harissa roasted squash with a little stock and pour into your almost-cooked risotto for a colourful and creamy result.  Turn it into a pasta sauce. Blend the harissa roasted squash with a little stock or cream (or vegan cream) to make a creamy sauce to stir through pasta.

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