This delicious Jamie Oliver Harissa Squash Salad is a quick and easy dish bursting with flavor. Roasted butternut squash with spicy harissa pairs perfectly with creamy avocado and fresh mozzarella. It’s a nutritious, vibrant salad that’s flexible—use any leafy greens you have on hand for a personalized touch!
Ingredients Needed
- 1 butternut squash (1.2kg / 2.6 lbs)
- 1 heaped tablespoon rose harissa
- 2 ripe avocados
- 100g mixed salad leaves (3.5 oz)
- 1 x 125g ball of mozzarella cheese (4.4 oz)
How To Make Harissa Squash Salad
- Preheat the Oven: Preheat the oven to 180ºC (350ºF) / gas 4.
- Prepare the Squash: Cut the squash into rough 5cm (2-inch) chunks, keeping the seeds. Place in a roasting tray, rub with the harissa, 1 tablespoon (15ml) of olive oil, and season with sea salt and black pepper.
- Roast the Squash: Roast for 50 minutes, or until the squash is soft, golden, and slightly crispy on the edges.
- Prepare the Salad: In the last few minutes of roasting, place 1 tablespoon (15ml) each of extra virgin olive oil and red wine vinegar in a large bowl. Add salt and pepper to taste. Halve, peel, and stone the avocados, then slice and toss them in the bowl with the salad leaves.
- Assemble the Salad: When the squash is ready, tear and divide it between plates, skin, seeds, and all. Add the avocado and salad mixture on top, then tear the mozzarella over the top and serve.
Recipe Tips
- Use ripe avocados: Make sure the avocados are ripe but not overripe, as this will give you the creamiest texture and best flavor for your salad.
- Don’t skip the roasting step: Roasting the squash until it’s golden and crispy enhances the flavor and brings out its natural sweetness.
- Toss the salad just before serving: To keep the salad fresh and crisp, toss the avocado and salad leaves with the oil and vinegar just before serving.
- Adjust the harissa to your taste: If you prefer a milder or spicier kick, feel free to adjust the amount of rose harissa to suit your preference.
- Serve warm: The squash should be hot when served for the best contrast with the cool avocado and mozzarella. It brings out all the flavors.
How To Store Leftovers?
Let the leftover salad cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (1/4 of the recipe)
- Calories: 361
- Total Fat: 24.2g
- Saturated Fat: 7.4g
- Total Carbohydrate: 26.3g
- Dietary Fiber: 5.6g
- Sugars: 14.2g
- Protein: 11.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Green Salad
- Jamie Oliver Green Bean Salad
- Jamie Oliver Greek Salad Recipe – 15 Minute Meals
- Jamie Oliver Grilled Vegetable Salad
Jamie Oliver Harissa Squash Salad
Description
This delicious Jamie Oliver Harissa Squash Salad is a quick and easy dish bursting with flavor. Roasted butternut squash with spicy harissa pairs perfectly with creamy avocado and fresh mozzarella. It’s a nutritious, vibrant salad that’s flexible—use any leafy greens you have on hand for a personalized touch!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 180ºC (350ºF) / gas 4.
- Prepare the Squash: Cut the squash into rough 5cm (2-inch) chunks, keeping the seeds. Place in a roasting tray, rub with the harissa, 1 tablespoon (15ml) of olive oil, and season with sea salt and black pepper.
- Roast the Squash: Roast for 50 minutes, or until the squash is soft, golden, and slightly crispy on the edges.
- Prepare the Salad: In the last few minutes of roasting, place 1 tablespoon (15ml) each of extra virgin olive oil and red wine vinegar in a large bowl. Add salt and pepper to taste. Halve, peel, and stone the avocados, then slice and toss them in the bowl with the salad leaves.
- Assemble the Salad: When the squash is ready, tear and divide it between plates, skin, seeds, and all. Add the avocado and salad mixture on top, then tear the mozzarella over the top and serve.
Notes
- Use ripe avocados: Make sure the avocados are ripe but not overripe, as this will give you the creamiest texture and best flavor for your salad.
- Don’t skip the roasting step: Roasting the squash until it’s golden and crispy enhances the flavor and brings out its natural sweetness.
- Toss the salad just before serving: To keep the salad fresh and crisp, toss the avocado and salad leaves with the oil and vinegar just before serving.
- Adjust the harissa to your taste: If you prefer a milder or spicier kick, feel free to adjust the amount of rose harissa to suit your preference.
- Serve warm: The squash should be hot when served for the best contrast with the cool avocado and mozzarella. It brings out all the flavors.
Jamie Oliver Harissa Squash Salad