Butternut Squash Harissa Salad
A nourishing blend of butternut squash, chickpeas, and black rice, dressed in a spicy Harissa dressing, perfect for a satisfying meal.
Servings
Ingredients
- 1½ cups chickpeas cooked
- 1 tbsp ras el Hanout (Moroccan spice mix)
- 2 cups butternut squash peeled and diced
- 1 tbsp olive oil
- 1 cup raw beetroot peeled and diced
- 1 red onion peeled, chopped in half, each half chopped in 4
- 3 oz arugula
- ⅔ cup cooked black rice
- ½ avocado diced
- 2 tbsp pistachios roughly chopped
- ¼ cup fresh dill finely chopped
Harissa Dressing
- ⅓ cup dairy-free yogurt I used soy
- 1 tbsp lemon juice
- 1½ tsp harissa paste
- 1 tsp maple syrup
- pinch of salt
Instructions
- Pre-heat the oven to 350 °F.
- Line a large baking tray with baking paper. Layer the beetroot horizontally at the front of the baking tray, the butternut squash in the middle, and the chickpeas at the back. Drizzle with olive oil and ras el hanout. Use your hands to make sure everything is thoroughly coated. This specific order of layering the veggies is optional, but most ovens tend to cook a bit more at the front (closer to the glass door), so layering them this way can help get the beetroot well cooked without drying out the chickpeas as they cook a bit quicker.
- Place the onions face down on the same baking tray. Bake for 20 to 25 minutes until everything is thoroughly cooked. Allow it to cool down slightly.
- In the meantime, prepare the Harissa Dressing by whisking the yogurt, lemon juice, harissa paste, maple syrup, and salt.
- When ready to serve, combine the arugula, black rice, baked beetroot, pumpkin, chickpeas, and onions with the avocado, pistachios, fresh dill, and Harissa Dressing. Adjust salt to taste and enjoy!
Video
Nutritional Information - Per Serving
Calories 690kcal | Carbohydrates 109g | Protein 24g | Fat 21g | Sodium 733mg | Fiber 25g | Vitamin A 1203IU | Vitamin C 57mg | Calcium 314mg | Iron 8mg