Roasted Butternut Squash and Sweet Potato Salad
Serves: 6 servings
A light but filling Moroccan winter salad with colourful roasted squash, potatoes and pomegranate.
  • 1 medium butternut squash, peeled and diced, medium chunks
  • 3 or 4 medium sweet potatoes, peeled and diced, medium chunks
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Ras el Hanout spice mix
  • 2 tablespoons Harissa, homemade or store bought
  • salt and pepper
  • 1 pomegranate, peeled and deseeded
  • 12 cups salad leaves, I used a spring mix
  • 6 eggs, organic, fried or poached, optional
  • Harissa Vinaigrette
  1. Preheat the oven to 400℉/200℃.
  2. Mix the extra virgin olive oil, harissa and Ras el Hanout together in a large bowl.
  3. Toss in the cubed butternut squash and sweet potatoes and mix around till well coated.
  4. Sprinkle with salt and pepper.
  5. Spread out onto a baking sheet and place in the oven.
  6. Bake for about 30-40 minutes until soft and golden brown.
  7. On individual serving plates, add about 2 cups of salad leaves.
  8. Place the roasted butternut squash and sweet potatoes on top.
  9. Add the fried or poached egg on top and scatter the pomegranate arils over the plate.
  10. Drizzle with the harissa vinaigrette.
You can use any winter squash or sweet potato that you like. I liked the deep colour of the butternut and the taste of the white sweet potatoes. The pomegranate adds a burst of colour and flavour.
Recipe by Coffee and Crumpets at