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Butternut Squash and Poblano Salad with Feta, pumpkin seeds, and feta cheese

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.
Course Salad/Side Dish
Cuisine morrocan
Diet Gluten Free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 servings


  • Rimmed baking sheet


  • 1 medium-large butternut squash peeled and sliced into 1x1-inch cubes (about 6 to 7 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 paste (such as Mina brand)
  • 1 Tbsp. fresh lime juice
  • 1 grated garlic clove
  • 3/4 cup canned or frozen and thawed corn
  • 1/4 cup feta cheese crumbled
  • 2-3 Tbsp. toasted pumpkin seeds (pepitas)
  • 3 Tbsp. fresh torn mint leaves


  • 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 15 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 to 20 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. Toss right before serving.


This salad can be enjoyed warm, chilled or closer to room temperature. 
Make-Ahead: This salad can be prepared up to 2 days in advance, however it's best to wait until right before serving to add the dressing and fresh mint. You can also prepare the dressing 2 to 3 days ahead. 
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.