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Harissa-roasted squash salad recipe

Harissa-roasted squash salad recipe

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A vibrant and wholesome dish that takes butternut squash and transforms it into a charred, spiced masterpiece that steals the spotlight in this delicious winter salad. See method

  • Serves 4
  • Takes 45 mins plus cooling
  • 496 calories / serving
  • Vegetarian
  • Dairy-free


  • 1 butternut squash, scrubbed and cut into wedges
  • 1½ tbsp olive oil
  • 1½ tbsp harissa paste
  • ½ tsp clear honey
  • 200g bulgur wheat
  • 1 vegetable stock pot, made up to 800ml
  • 180g bag curly kale
  • 4 tbsp mixed seeds, toasted, plus extra for topping the houmous (optional)
  • 60g green pitted olives, finely chopped (optional)
  • houmous, to serve (optional)

For the dressing

  • ½ tbsp harissa paste, plus 1-2 tsp (optional)
  • 1 tsp clear honey
  • 2½ tbsp olive oil
  • 2 tbsp red wine or sherry vinegar
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    3g 16%
  • Sugars

    12g 13%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 53.2g Protein 13.3g Fibre 6.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the squash with the oil, harissa, honey and a pinch of salt. Arrange in a single layer in a large roasting tin, then roast for 30-35 mins until tender and beginning to char. Set aside to cool slightly. 
  2. Meanwhile, rinse the bulgur wheat in a sieve, then add to a large, lidded saucepan with the stock and bring to a simmer. Cover and simmer over a low heat for 15 mins, adding the kale for the final 2-3 mins of cooking. Drain well and cool.
  3. Whisk all the dressing ingredients in a bowl, adding an extra 1-2 tsp harissa if you like it spicier. 
  4. Add the squash to a bowl with the bulgur wheat and kale, and half the seeds and dressing. Toss to coat, then drizzle with most of the remaining dressing and scatter with the remaining seeds and the olives, if using. Serve with houmous, if you like, drizzled with the remaining dressing and topped with an extra scattering of mixed seeds.  

Tip: Roast the squash and cook the bulgur wheat and kale up to a day ahead: cool, cover and chill separately. Remove from the fridge 30 mins before assembling.

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