Cook: 20 - 25 minutes

Serves: 4

Celebrate the harvest with this Succot inspired salad. Butternut squash is roasted with harissa until sweet and caramelized, and is tossed with bitter radicchio, fresh parsley, and a creamy tahini dressing. Date syrup, or silan, gives a touch of sweetness and depth to this dish.

Method:

Preheat the oven to 200°C.
Add the butternut to a baking tray. Drizzle with olive oil, and season with harissa seasoning, sesame seeds, and salt.
Roast for 20-25 minutes, or until tender and golden. Set aside.
Meanwhile, make the dressing: whisk together the tahini, olive oil, apple cider vinegar, maple syrup, and water until the consistency of double cream. Season with salt and pepper.
Combine the radicchio, parsley, butternut, onions, and pumpkin seeds in a serving bowl. Drizzle with tahini dressing and date syrup.

Instagram: noshwithmicah

Topics:

Vegan

Vegetarian recipe

Succot recipe

Ingredients

Name: Recipe: Harissa-roasted squash and radicchio
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 small butternut squash, peeled and cut into 1.5cm cubes; 2 tbsp olive oil; 2 tsp harissa seasoning; 1 tbsp sesame seeds; Dressing:; 60ml tahini; 2 tbsp olive oil; 3 tbsp apple cider vinegar; 1 tbsp maple syrup; 1 - 2 tbsp water, as needed; Sea salt and pepper, to taste; Salad:; 1 head radicchio; 35g parsley, chopped; 2 green onions/spring onions, chopped; 30g pumpkin seeds, toasted; 2 tbsp date syrup

1 small butternut squash, peeled and cut into 1.5cm cubes
2 tbsp olive oil
2 tsp harissa seasoning
1 tbsp sesame seeds

Dressing:
60ml tahini
2 tbsp olive oil
3 tbsp apple cider vinegar
1 tbsp maple syrup
1 - 2 tbsp water, as needed
Sea salt and pepper, to taste

Salad:
1 head radicchio
35g parsley, chopped
2 green onions/spring onions, chopped
30g pumpkin seeds, toasted
2 tbsp date syrup

Recipe: Harissa-roasted squash and radicchio

Topics:

Ingredients

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