Butternut Squash and Poblano Salad with Feta
Moroccan-inspired 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.
Servings: 5 servings
Equipment
- Rimmed baking sheet
Ingredients
- 1 medium butternut squash peeled and sliced into 1x1-inch cubes (about 6 cups total)
- 5 Tbsp. extra virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. ground cumin
- 1/4 tsp. black pepper
- 1 poblano pepper seeded and sliced into 2-inch strips
- 1 Tbsp. mild harissa (such as Mina brand)
- 1 Tbsp. fresh lime juice
- 1 grated garlic clove
- 3/4 cup fresh, canned, or frozen/thawed corn
- 1/4 cup crumbled feta cheese
- 3 Tbsp. toasted pumpkin seeds (pepitas)
- 2 Tbsp. fresh torn mint leaves (optional)
Instructions
- Preheat oven to 425°F. Spread butternut squash on a rimmed baking sheet. Toss with 2 Tbsp. of the oil, 1/2 tsp. salt, cumin, and black pepper. Bake for 20 minutes.
- Remove squash from oven. Add poblano pepper to baking sheet, along with a touch more oil or cooking spray. Toss to combine with squash. Place back in the oven and bake for 15 more minutes, until both the squash and pepper are tender.
- While vegetables roast, prepare the Harissa-Lime dressing by combining harissa, lime juice, grated garlic, remaining 1/4 tsp. salt, and 3 Tbsp. olive oil to small bowl. Stir with a whisk.
- Remove squash mixture from the oven, and add corn to baking sheet. Toss corn with squash and peppers to allow the residual heat and spices to warm and flavor the corn.Transfer mixture to a serving bowl or platter. Drizzle Harissa-Lime dressing overtop, and garnish with feta, pumpkin seeds, and fresh mint (if using). Add another squeeze of fresh lime juice right before serving, if desired.
Notes
This salad is best enjoyed warm or closer to room temperature.
Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheat: This salad can be reheated either in the microwave or in a skillet. For the microwave, place the salad in a microwave-safe bowl or plate, and reheat until warm. For stovetop, transfer the salad to a lightly greased skillet and cook over medium until heated through.
Nutrition
Serving: 1cup | Calories: 275kcal | Carbohydrates: 30g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 540mg | Fiber: 8g | Sugar: 9g