Roasted Delicata Squash with Manuka Honey Harissa Vinaigrette

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.

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

This simple yet elegant recipe combines sweet, caramelized delicata squash with a bold, tangy vinaigrette made from manuka honey and harissa. It's gluten-free, dairy-free, plant-based, and food-combining friendly-perfect for a nourishing dinner or vibrant 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.

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Prep Time 10 minutes mins

Total Time 30 minutes mins

Course: Side Dish, Vegetables

Cuisine: Californian, Plant-Based

Calories: 1125

Ingredients Equipment Method Nutrition

Ingredients

  

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
• 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

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