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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Side Dish, Vegetables
Cuisine: Californian, Plant-Based
Calories: 1125
Ingredients Equipment Method Nutrition 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
  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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