This is a masterclass in contrasting flavors and textures: the sweet, spicy, and smoky heat from the Harissa-Honey roasted squash is perfectly balanced by the briny saltiness of the feta, the peppery bite of the rocket, and the creamy tang of the tahini dressing. The key to the advanced technique is maximizing flavor at every stage—especially through the preparation of the roasted squash and the inclusion of homemade candied pepitas.
🎯 QUICK FACTS TABLE
| Component | Time Estimate |
|---|---|
| Prep Time | 15 minutes (Peeling/dicing squash) |
| Active Cook Time | 30-35 minutes (Roasting and Pepita prep) |
| Chill Time | None |
| Total Time | 45-50 minutes |
| Servings | 4 main-dish servings |
| Difficulty | Medium-Advanced (Multiple component prep) |
📝 INGREDIENTS SECTION
For the Hot Honey & Harissa Roasted Squash
- 1 medium Butternut Squash (Peeler, seeded, and cut into 3/4 inch cubes)
- 2 tbsp Olive Oil
- 1 tbsp Hot Honey (or 1/2 tbsp honey + pinch of chili flakes)
- 1 tsp Harissa Spice Powder (or paste)
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
The Spiced Candied Pepitas (Crunch)
- 1/4 cup Raw Pepitas (Green pumpkin seeds)
- 1 tbsp Maple Syrup
- 1/4 tsp Smoked Paprika
- Pinch of fine sea salt
For the Salad Base and Mix-ins
- 5 oz (About 5 cups) Mixed Greens (Baby Spinach and Rocket/Arugula)
- 6 oz Block Feta Cheese (Cubed or roughly crumbled, ideally packed in brine)
- 1/2 cup Pomegranate Arils (Seeds, for color and tartness)
- 2 tbsp Fresh Dill (Finely chopped, optional but highly recommended)
For the Creamy Lemon-Tahini Vinaigrette (The Emulsion)
- 1/4 cup Tahini (Well-stirred)
- 3 tbsp Fresh Lemon Juice
- 2 tbsp Cold Water (Plus more for thinning)
- 1 clove Garlic (Minced)
- 1/2 tsp Ground Cumin
- 1/4 tsp Kosher Salt
👩🍳 HOW TO COOK!
Part 1: Roasted Squash & Pepitas
- Prepare Squash: Preheat oven to 400∘F (200∘C). In a large bowl, toss the cubed butternut squash with 2 tbsp of olive oil, hot honey, Harissa spice powder, salt, and pepper until evenly coated.
- Roast: Spread the squash in a single layer on a parchment-lined baking sheet. Roast for 30–35 minutes, flipping halfway, until the edges are caramelized, tender, and slightly chewy. Set aside to cool slightly.
- Candy Pepitas (Simultaneously): While the squash roasts, heat a small dry skillet over medium heat. Add the pepitas and toast for 2-3 minutes until they puff slightly. Remove from heat, stir in the maple syrup, smoked paprika, and salt. Immediately pour the mixture onto a small piece of parchment paper and spread them out to cool. They will crisp up as they cool—break them apart if necessary.
Part 2: The Tahini Emulsion
- Start the Base: In a small bowl, whisk together the tahini, lemon juice, minced garlic, cumin, and salt. The mixture will seize up and become thick and pasty immediately—this is correct.
- Emulsify and Thin: Slowly drizzle in the cold water, whisking vigorously. The dressing will loosen and transform into a creamy, smooth, pourable sauce. Add more water, a teaspoon at a time, until you reach your desired consistency. Taste and adjust lemon or salt.
Part 3: Assembly
- Build the Base: In a large bowl, combine the mixed greens. Drizzle 1/2 of the Tahini Vinaigrette over the greens and gently toss to lightly coat. This prevents the delicate greens from being crushed later.
- Layer: Add the warm roasted squash, cubed feta, pomegranate arils, and fresh dill.
- Finish: Drizzle the remaining vinaigrette over the top, particularly over the squash and feta. Finish the salad by sprinkling the Spiced Candied Pepitas over everything just before serving. Do not toss vigorously once the warm squash and feta are added, or the salad will become oily and mushy. A gentle fold is all you need.
💡 PRO TIPS: MAXIMIZING FLAVOR
- Roasting Temperature: Use a high roasting temperature (400∘F) to ensure the squash caramelizes and develops deep, complex sugars rather than just steaming.
- Tahini Trick: Always use cold water to thin tahini for a dressing. The temperature difference helps the emulsion come together into a stable, silky texture.
- Brine is Flavor: Save a teaspoon of the brine from the feta container and add it to the dressing. It’s pure, concentrated salt and acid, enhancing the savory profile dramatically.