Roasted Acorn Squash with Harissa-Citrus Dressing and Mint
Roasted Acorn Squash with Harissa-Citrus Dressing and Mint
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4.0 (3 rated)

This salad is earthy, bright, a little spicy and totally delicious, all thanks to the unique harissa-citrus dressing blend. 


  • Harissa-Citrus Dressing

    • 1 Valencia or navel orange
    • 2 teaspoons fresh lemon juice
    • 1 tablespoon finely chopped shallot
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon harissa, plus more to taste
    • Freshly ground black pepper
    • 2 tablespoons extra-virgin olive oil
  • Acorn Squash Salad

    • One 1 pound acorn or delicata squash, halved, seeded and sliced 3/4 inch thick
    • 2 tablespoons extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 1/2 cup crumbled or cubed ricotta salata or fresh mozzarella (about 3 ounces)
    • 1/3 cup loosely packed mint leaves, torn
    • Flaky sea salt


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. 

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