Roasted Delicata Squash with Manuka Honey Harissa Vinaigrette

This roasted delicata squash roasts about 20 minutes at 400°F until golden and caramelized, then gets finished with a bright, bold vinaigrette made from manuka honey and harissa. Tossed over greens or served solo, it's plant-based, gluten-free, and dairy-free.

Why You'll Love Roasted Delicata Squash with Manuka Honey Harissa Vinaigrette

The vinaigrette whisks together manuka honey, white wine vinegar, harissa, and Dijon mustard, emulsified with olive oil. It's gluten-free, dairy-free, and plant-based, good for a light dinner or a side dish.

Tips and Tricks

• Roast the squash cut side down for deeper caramelization.
• Use a brush to evenly coat the squash with oil before roasting.
• Let the vinaigrette sit for 10 minutes to allow flavors to develop before drizzling.

Variations

• Add pomegranate seeds for a pop of sweetness and crunch.
• Toss in toasted pumpkin seeds for extra texture.
• Try it over a warm grain bowl with quinoa or farro for a heartier meal.

Substitutions

• Use maple syrup or agave instead of manuka honey for a vegan option.
• Swap delicata for butternut or acorn squash if needed.
• Use apple cider vinegar in place of white wine vinegar for a fruitier twist.

Best Served With

• Herby grain salads or quinoa pilaf
• Grilled chicken or salmon
• Roasted chickpeas for added crunch
• Warm pita and hummus for a light lunch

How to Store Leftovers

• Store roasted squash and vinaigrette separately in airtight containers in the refrigerator for up to 3 days. Reheat the squash in a 375°F oven until warmed through.
• Drizzle with vinaigrette just before serving to maintain texture and flavor.

Common Questions

Roasted Delicata Squash with Manuka Honey Harissa Vinaigrette

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This roasted delicata squash is caramelized to perfection and finished with a bright, bold vinaigrette made from manuka honey and harissa. Tossed over greens or served solo, it's plant-based, gluten-free, dairy-free, and packed with flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Side Dish, Vegetables

Cuisine: Californian, Plant-Based

Calories: 1125

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Squash

• 1 delicata squash ends trimmed and cut into half moons
• 1 bunch salad greens
• Kosher salt to taste
• Flaky salt to finish
• 2 tablespoon Extra virgin olive oil for roasting

For the Manuka Honey Harissa Vinaigrette

• 1 tablespoon manuka honey
• 1 tablespoon white wine vinegar
• 1 teaspoon harissa
• 1 tablespoon Dijon mustard
• ½ cup extra virgin olive oil
• Kosher salt to taste

Equipment

• Chefs knife
• Whisk
• Measuring spoons
• Baking Sheet
• Mixing Bowls
• Cutting board

Method

 

Roast the Squash

1. Preheat oven to 400°F.
2. In a mixing bowl, toss delicata squash with olive oil and kosher salt.
3. Arrange in a single layer on a baking sheet.
4. Roast for ~20 minutes, flipping halfway through, until golden and caramelized.

Make the Vinaigrette

1. In a small bowl, whisk together manuka honey, white wine vinegar, harissa, Dijon, and olive oil.
2. Season with kosher salt to taste and mix until emulsified.

Assemble

1. Arrange salad greens on a serving plate.
2. Top with roasted squash and drizzle with vinaigrette.
3. Finish with flaky salt and serve immediately.

Nutrition

Calories: 1125kcalCarbohydrates: 41gProtein: 5gFat: 109gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 79gSodium: 253mgPotassium: 1633mgFiber: 8gSugar: 11gVitamin A: 6237IUVitamin C: 57mgCalcium: 139mgIron: 4mg

Notes

Storage: cover and refrigerate the squash for up to 3 days; reheat in a hot oven to recrisp. Keep the vinaigrette separate in a sealed jar in the fridge for up to 1 week.

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