Fall Grain Salad with Harissa Dressing

5 from 2 votes

Fall Grain Salad with Harissa Dressing

This fall grain salad is packed with roasted butternut squash, chicken, mixed grains, tasty mix-ins and tossed with a tasty harissa dressing. A great healthy satisfying salad perfect for the weeks meal prep.

Prep Time10

Cook Time30

Total Time40

Course: Lunch, Salad

Cuisine: British, North African

Servings:

Calories: 394kcal

Author: Sasha Hooper

Equipment

Ingredients

For the roasted butternut squash

2-3 cups butternut squash diced into ½ inch cubes
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the salad

2 cups cooked mixed grains 250g
2 cups cooked Puy lentils 250g
2 cups shredded chicken from about 2 chicken breasts
3 cups wild rocket (arugula) 60g
¾ cup pomegranate arils
¼ cup dried sour (tart) cherries
½ cup crumbled feta cheese 100g

For the harissa dressing

2 tablespoons rose harissa paste
1 tablespoons tahini
2 tablespoons extra virgin olive oil
2 tablespoons water
½ lemon juiced (about 2 tablespoons lemon juice)
½ teaspoon maple syrup
½ teaspoon kosher salt

Instructions

Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
Place the butternut squash cubes onto the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Place into the preheated oven and bake for 30 minutes, flipping halfway, until tender and golden on the edges. Once cooked, set aside to cool.
2-3 cups butternut squash, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
To make the dressing: add all ingredients to a small bowl and whisk until smooth and combined. Taste and adjust seasoning as desired: you might want to adjust the lemon juice, maple syrup or salt.
2 tablespoons rose harissa paste, 1 tablespoons tahini, 2 tablespoons extra virgin olive oil, 2 tablespoons water, ½ lemon, ½ teaspoon maple syrup, ½ teaspoon kosher salt
In a large bowl, add the cooled butternut squash cubes, mixed grains, lentils, shredded chicken, rocket, pomegranate and sour cherries. Pour over the dressing and toss to combine, ensuring everything is coated in the dressing. Add the crumbled feta and toss again (or sprinkle on top of the salad when serving).
2 cups cooked mixed grains, 2 cups cooked Puy lentils, 2 cups shredded chicken, 3 cups wild rocket (arugula), ¾ cup pomegranate arils, ¼ cup dried sour (tart) cherries, ½ cup crumbled feta cheese

Notes

Precooked grains - there is no shame or guilt needed using pre cooked grains in this, life is busy so we’ll take a win here. I used mixed grains and lentils for this salad, use your favourite pre cooked grains for your convenience.

Organisation - prepare the squash first and whilst it’s roasting prepare everything else, this means you aren’t duplicating prep time so that salad will be prepared in the time it takes to roast the squash.

Preparation of pomegranate - Preparing a pomegranate can be done two ways. Cut in half across the equator of the pomegranate, hold a half in one hand with your fingers spread, use a wooden spoon to bash the back end of the fruit into a bow, the arils will fly out. The other way is to peel the skin off the pomegranate in wedges and break up the centre of the fruit in a bowl of water, the white membranes will float to the top and the arils will sink. If you don’t want to do that and your store sells pots of pomegranate arils, use those.

Nutrition