Winter Squash Salad with Feta, Harissa and Toasted Nuts
Chef Katherine Deumling
4 cups roasted squash, cut into bite-sized pieces
2 ounces feta, crumbled
1-2 scallions, thinly sliced
2 tablespoons cilantro, parsley, mint or basil, chopped
1/3 cup toasted hazelnuts, walnuts, almonds, chopped or toasted pumpkin seeds
2 -3 teaspoons harissa (more to taste) Here I used a fairly loose and not very spicy homemade one. The store bought ones are usually much spicier so adjust to suit your taste.
1 tablespoon red wine or cider vinegar
2-3 tablespoons olive oil
Preheat oven to 400 degrees.
Cut your squash in half, scrape out the seeds and strings and put it cut side down on a baking sheet or in a roasting pan. Bake until the squash is tender but not mushy, when pierced with a knife. Baking time will vary widely based on the type/size of squash. Remove from oven, let cool and then peel and proceed with the recipe.
Spread nuts on a baking sheet and bake (at 350 degrees) for about 10 minutes until toasty smelling and a shade darker. If you’re using pumpkin seeds toast them in a dry skillet, stirring often, for 7-10 minutes until browned and puffed.
If you’re using store bought harissa it will likely be quite thick. Mix it in a small bowl with the vinegar and olive oil. (If you’re using homemade harissa and it’s saucier, you can drizzle it over the squash as in the above photo.)
Put the squash in a serving dish and toss with the harissa, vinegar, oil and salt. Gently stir in the feta, nuts, herbs and scallions. Taste and adjust seasoning.