Winter Salad with Spicy Butternut Squash

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This healthy vegetarian winter salad makes an incredible easy dinner. The butternut squash is tossed with harissa before roasting then topped with goat’s cheese and yoghurt.

Welcome to your healthy winter salad of dreams 🙌

Overhead shot of winter salad on a white and blue plate

Close up of avocado salad with butternut squash

This salad is so simple but so good! It’s got spicy butternut squash which is roasted until soft and caramelised. Creamy avocado and salty goat’s cheese all sprinkled over fresh rocket leaves.

I add some scoops of Greek yoghurt just before serving which cools the squash down and combines with the goat’s cheese and harissa to make a ridiculously tasty dressing for the salad.

Once the squash is roasted the salad comes together so quickly and you can serve it hot or cold, either way it’s so good!

This salad would be great to serve as a lazy weekend lunch for friends along with some crusty bread or it’s equally good as a weeknight dinner with leftovers for lunch the next day.

Overhead shot of butternut squash salad with avocado on a marble background

White platter of winter salad on a marble surface

Why we love this winter salad…

It only takes a handful of ingredients to make this salad which makes it such a good weeknight dinner because you can literally grab everything you need on your way home from work!

This is such a healthy dinner which you’re definitely in need of during these cold winter months when it feels it’ll never be warm again.

Even though it isn’t a big bowl of comfort food which is what I’d normally want this time of year it’s got the spicy butternut squash which helps to warm you up and stop it feeling too healthy!

You can add any extra ingredients you like to this salad so pop in whatever your favourite salad ingredients are and really make it your own!

Plate of green salad with squash and avocado on a marble surface

Close up of squash salad with avocado

Spicy Squash Salad Ingredients

Olive Oil: For roasting the squash.

Butternut Squash: Roasted until caramelised and soft.

Harissa: Tossed with the squash before roasting so it gets lovely and spicy.

Rocket: Or you could use another of your favourite salad greens.

Avocado: Sliced over the salad before serving.

Goat’s Cheese: For that delicious saltiness! Feel free to leave off if you’re not a fan or switch for feta if you prefer.

Greek Yoghurt: Helps to cool the salad down from the spiciness of the harissa.

Winter salad on a marble surface

Platter of spicy squash salad topped with avocado

How to make harissa salad with squash

Roast the squash: Toss the squash with the olive oil and harissa and place in the oven. Roast to 30-40 minutes until soft and caremlised.

Dress the salad: Whisk together the rest of the harissa and oil and toss with the rocket. Spread on a serving plate and add the squash and avocado.

Finish the salad: Dot over the goat’s cheese and yoghurt before servings.

Overhead shot of spicy squash salad on a marble background

Winter salad on a white and blue serving platter

Want more? Try these other salad recipes!

Overhead shot of butternut squash salad with avocado on a marble background

Winter Salad with Spicy Butternut Squash

This healthy vegetarian winter salad makes an incredible easy dinner. The butternut squash is tossed with harissa before roasting then topped with goat's cheese and yoghurt.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 327kcal
Author: Amy Fulwood

Ingredients

  • 3 tbsp Olive Oil
  • 1 Butternut Squash peeled and chopped into medium chunks
  • 3 tbsp Harissa
  • 100 g Rocket
  • 1 Avocado sliced
  • 65 g Goat's Cheese crumbled
  • 3 tbsp Greek Yoghurt
  • Nigella Seeds to serve, optional

Instructions

  • Heat the oven to 200°C/400°F. Spread the squash out on a baking sheet, drizzle with 1 tbsp of the olive oil and add 2 tbsp of the harissa. Toss to coat the squash in the harissa. Put the squash in the oven and roast for 30-40 minutes until soft and charred around the edges.
  • Whisk together the remaining harissa and olive oil and season with salt and pepper. Put the rocket in a bowl and toss with the dressing. Spread on a serving plate and spread over the avocado slides and butternut squash. Sprinkle over the goat's cheese then dot over the Greek yoghurt and serve. Sprinkle with nigella seeds if desired.
Nutrition Facts
Winter Salad with Spicy Butternut Squash
Amount Per Serving
Calories 327 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g25%
Cholesterol 8mg3%
Sodium 233mg10%
Potassium 1038mg30%
Carbohydrates 30g10%
Fiber 8g32%
Sugar 7g8%
Protein 8g16%
Vitamin A 20842IU417%
Vitamin C 50mg61%
Calcium 172mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Kelly Anthony
    04/02/2020 at 10:17 PM

    5 stars
    This is my kind of salad. Loaded with spice and ingredients to keep me full throughout the day.

  • Reply
    Tania | Fit Foodie Nutter
    04/02/2020 at 10:29 PM

    5 stars
    I love squash and I love salads, so this makes it a perfect meal for me for sure! Can’t wait to try it x

  • Reply
    Krissy Allori
    04/02/2020 at 11:40 PM

    5 stars
    I love butternut squash and I loved this salad. I also loved all the sub ideas you gave.

  • Reply
    Kelley
    05/02/2020 at 1:45 AM

    5 stars
    This looks like such a hearty salad!

  • Reply
    Sarah
    05/02/2020 at 1:49 AM

    5 stars
    I can’t wait to try this. I love the idea of pairing butternut squash with harissa!

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