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Roasted squash and greens are glazed in a spiced maple dressing for a super elegant winter dish.

Roasted Winter Squash Salad with Harissa Maple Vinaigrette

Creamy roasted squash makes this dish beautiful and hearty. If you haven’t mixed maple with our Zippy Harissa, we highly recommend it. The warming spices go perfectly with the earthy tones of the syrup, and glaze the sweet and savory squash to perfection. Skip the gruyere to make this vegan.

Chef Tip: Look for compact squash that’s heavy for its size. Give the sliced squash space on the sheet tray so there’s plenty of hot air circulation for ultimate crispy edges and caramelization. If you’re using the cheese, shave it with a vegetable peeler for an elegant and generous presentation.


  • A variety of about 6 small winter squash (we like Delicata, Acorn, and Honeynut), cut into even pieces, about 2” each

  • Olive oil

  • Salt

  • Haven’s Kitchen Zippy Chili Harissa

  • 2 Tbsp maple syrup

  • 4 cups baby spinach

  • 4 oz. gruyere cheese

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Heat your oven to 400ºF


In a large bowl, toss the squash slices with a glug of oil and a few pinches of salt. Spread onto a baking sheet lined with parchment paper


Roast for about 25 minutes until the squash is fork-tender


Make the dressing by whisking together the maple syrup and a quarter pouch of the Harissa along with a drizzle of olive oil


On a large platter, lay out the spinach leaves and dress with a quarter of the vinaigrette


Rest the roasted squash on the spinach, drizzle on more of the vinaigrette and garnish with shaved cheese

This recipe also goes well with Gingery Miso and Golden Turmeric Tahini

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


Besides the action of drizzling sauce, which is a favorite pastime of ours, we also use drizzle as a term in many of our recipes where olive oil is used, and it equates to about 2 teaspoons of oil.


A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

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