Crunchy Harissa Squash Salad

Prep: 15 minutes

Cook: 50 minutes

Serves: 4


1 butternut squash

1 tbsp rose harissa

2 avocados

10g mixed salad leaves

125g ball of vegan burrata

Good4U Garlic & Chilli Salad Topper



  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Cut the butternut squash into rough 5cm chunks. Add to a roasting tray and rub with the harissa, 1 tbsp of olive oil and a pinch of sea salt and black pepper.
  3. Cook in the oven for 50 minutes or until soft and golden.
  4. Place 1 tbsp of extra virgin olive oil and red wine vinegar, and a pinch of salt and pepper into the bottom of your serving bowl.
  5. Add the salad leaves to the bowl and toss gently with the olive oil and vinegar.
  6. Halve and destone your avocados then slice. Add on top of the salad leaves.
  7. Using forks, tear the hot butternut squash, including the skin and seeds. Add the portions to the salad.
  8. Tear the vegan burrata and spread it evenly over the salad. 
  9. Sprinkle with our Garlic & Chilli Salad Topper to finish it off, then serve.