Moroccan butternut squash and poblano salad with corn and feta puts a savory spin on everyone’s favorite winter squash. Serve this flavor fiesta as a vegetarian main, or alongside your protein of choice. And just like that, another Thanksgiving is in the books!
I don’t know about you guys, but I’d be perfectly content with not facing another bowl of stuffing or vat of gravy until this time next year. Leftovers for one or two days is reasonable, but by the weekend, I was craving some serious ethnic flavor. The bolder, the better. Bonus points for any kick of spice. Double bonus points if it’s not served in a casserole dish.
Enter: this rockin’ salad. Butternut squash gets roasted alongside earthy poblano peppers before being tossed with corn, feta cheese, and a simple, moroccan-inspired dressing. Harissa and cumin add depth and heat to sweet squash, spicing up the standard flavor profile and creating a riot of tastes and textures. It’s a delicious reminder of how well sweet and savory flavors play together in Moroccan cuisine.
A pumpkin seed topping add satisfying crunch and heart-healthy fats, leading to a super satisfying, healthy lunch or side dish.Butternut squash delivers a good dose of potassium, beta-carotene, and other phytonutrients and antioxidants. Corn and peppers bump up the fiber to deliver a substantial salad that can carry us through the winter months.
Make-ahead friendly, gluten free, and easily made vegan by omitting the feta, this vibrant and nutritious salad is an absolute must for your winter menu. Have a fabulous week, friends!
- 1 large butternut squash, peeled and sliced into 2- to 3-inch slices
- 1 large poblano pepper, seeded and sliced into 2- to 3-inch strips
- 3 Tbsp. extra virgin olive oil, divided
- ¾ tsp. kosher salt, divided
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. mild harissa paste
- ½ tsp. lime zest, plus 1 Tbsp. fresh lime juice
- ½ tsp. ground cumin
- ¾ cup canned or frozen and thawed corn
- ⅓ cup feta cheese, crumbled
- 2 Tbsp. toasted pumpkin seeds
- 2 Tbsp. fresh torn mint leaves
- Preheat oven to 425°F.
- Spread butternut squash and poblano pepper on a baking sheet. Toss with 1 Tbsp. of the oil, ½ tsp. of the salt, and black pepper. Bake for 40 minutes, tossing once halfway through.
- While vegetables roast, combine remaining 2 Tbsp. oil, ¼ tsp. salt, harissa, lime zest and juice, and cumin in a small bowl; stir with a whisk.
- Combine roasted squash and poblano peppers in a large bowl or serving platter with corn. Gently toss with harissa dressing. Scatter feta cheese, pumpkin seeds, and mint leaves overtop.