This salad is earthy, bright, a little spicy and totally delicious, all thanks to the unique harissa-citrus dressing blend.
For the dressing:1.
Finely grate 1/2 teaspoon zest from the orange, then squeeze enough juice to yield 1 tablespoon (save the remaining orange for another use).2.
In a small bowl, stir together the orange zest and juice, lemon juice, shallot and 1/4 teaspoon kosher salt. Let stand 10 to 15 minutes.3.
Add the harissa and a generous pinch of pepper to the shallot mixture, then whisk in the oil; adjust the harissa to taste.
For the salad:1.
Heat the oven to 400 degrees with the rack in the middle. On a parchment-lined baking sheet, toss the squash slices with the olive oil, a generous pinch of salt and freshly ground pepper.2.
Roast in the oven until golden and tender, about 25 to 30 minutes.3.
Remove and allow to cool for 5 minutes, then transfer squash to a large mixing bowl.4.
Drizzle the squash with the harrisa dressing. Gently toss to coat.5.
Divide the squash mixture among serving plates, or pile it onto a serving platter.6.
Sprinkle with the cheese, mint and a couple pinches of flaky sea salt.