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Roasted Harissa Butternut Squash & Quinoa Salad


  • 1 butternut squash, cut into quarters

  • 4 Tbsp extra virgin olive oil

  • 1 1/2 Tbsp harissa paste

  • 1 Tbsp honey

  • Pinch of salt

  • 1 cup dry quinoa

  • 3 Tbsp red wine vinegar

  • 4 cups mixed salad greens

  • 1/3 cup pomegranate seeds

  • 1/4 cup crumbled feta cheese

  • 1/4 cup fresh mint leaves, roughly chopped

  • Pinch of salt, to taste

  • Black pepper


1. Preheat the oven to 375 degrees F. In a mixing bowl, add cubed butternut, 1 Tbsp olive oil, honey, harissa paste, and a pinch of salt. Mix until well combined, and then transfer to a parchment lined baking sheet. Bake for 30-40 minutes, flipping halfway through, until the butternut is soft and golden.

2. Cook quinoa according to package directions, and set aside to cool fully.

3. In a mixing bowl, add mixed greens, red wine vinegar, a pinch of salt and the remaining tablespoons of olive oil. Pour over greens and toss until the leaves are well coated. You can add more oil or vinegar to your liking.

4. Once everything is ready, assemble the salad by combining mixed greens, quinoa, mint and butternut squash. Serve in salad bowls, and sprinkle feta cheese and pomegranates over the top. Season with salt and black pepper. For extra protein, serve with salmon, grilled chicken or a soft boiled egg. Enjoy!


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