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Introduction
Harissa, a cornerstone of North African cuisine, has experienced a surge in popularity globally for its complex, spicy flavor profile. This salad reimagines traditional Moroccan spice combinations in a contemporary, health-conscious way. Historically, harissa paste was used by nomadic peoples as a preservation method and flavor enhancer, carrying their culinary traditions across the Maghreb region. Today, this dish perfectly embodies the modern fusion of traditional North African flavors with Western salad concepts, creating a nutritious meal that's particularly appealing during autumn when butternut squash is at its peak. The combination has become a favorite among health-conscious food enthusiasts who appreciate bold flavors without compromising on nutritional value.
Ingredients
• 1 medium butternut squash (about 2.5 lbs), peeled and cut into 1-inch cubes
• 2 15-oz cans chickpeas, drained, rinsed, and patted dry
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup pomegranate seeds (optional)
Step 1:
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Step 2:
In a large bowl, toss butternut squash cubes with 1.5 tablespoons olive oil, 1 tablespoon harissa paste, half of the cumin and coriander. Spread on half of the prepared baking sheet.
Step 3:
On the other half of the baking sheet, toss chickpeas with 1 tablespoon olive oil, remaining harissa paste, cumin, and coriander.
Step 4:
Roast for 30-35 minutes, stirring halfway through, until squash is tender and chickpeas are crispy.
Step 5:
While vegetables roast, whisk together remaining olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
Step 6:
Once roasted, let components cool for 5 minutes. Combine in a large serving bowl with chopped herbs and dress with prepared vinaigrette. Top with pomegranate seeds if using.
Q: Can I make this dish ahead of time?
A: Yes, but store the roasted components and dressing separately, combining just before serving.
Q: Is this dish spicy?
A: The harissa paste provides moderate heat. Adjust amount to taste preferences.
Q: Can I substitute the butternut squash?
A: Yes, sweet potato or pumpkin work well as alternatives.
• For a milder version, reduce harissa paste to 1 tablespoon.
• Butternut squash can be replaced with sweet potatoes or pumpkin.
• Chickpeas should be very dry before roasting for maximum crispiness.
• Store-bought pre-cut butternut squash can be used to save time.
• Recipe is naturally vegan if honey is replaced with maple syrup.
• Contains allergens: mustard.
Serve warm or at room temperature, garnished with additional fresh herbs if desired.
Store in an airtight container in the refrigerator for up to 3 days. The chickpeas may lose their crispiness when stored.
Prepare the dressing and chop herbs while the vegetables are roasting to maximize efficiency.
- Ensure chickpeas are completely dry before roasting for maximum crispiness
- Don't overcrowd the baking sheet to achieve proper roasting
- Cut squash pieces uniformly for even cooking
For a grain bowl version, serve over quinoa or couscous. For a milder version, reduce harissa paste and add greek yogurt drizzle.
Pair with crisp white wine like Viognier or sparkling water with mint. Serve alongside warm pita bread.
Best in Fall and Winter when butternut squash is in season
Contains mustard. May contain traces of sesame from harissa paste. Naturally gluten-free and dairy-free.
