Roasted Delicata Squash with Manuka Honey Harissa Vinaigrette

Slices of roasted delicata squash with caramelized edges, drizzled with a glossy sauce and sprinkled with fresh chopped herbs on a light-colored surface.

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

Cook Time 20

Total Time 30

Servings: 2

Course: Side Dish, Vegetables

Cuisine: Californian, Plant-Based

Ingredients Equipment Method Notes

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
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

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

Make the Vinaigrette

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

Assemble

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

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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