Spicy Butternut Squash Salad
October 6, 2026
I’ve learned that some mistakes lead to beautiful surprises. This salad came about after I bought too much squash for a soup, and after a quick “can I eat this raw?” search, I decided to turn the extra into a salad. Since raw butternut squash can be a bit tough, I ribbon it thinly—it looks pretty, softens more quickly, and holds the dressing well. You can prep all the elements the day before and combine right before serving.
In this Recipe
Ingredients
FOR THE CRISPY QUINOA
Cooked quinoa, cooled 2 cups
Extra-virgin olive oil 1/4 cup
Harissa paste 2 tablespoons + 2 teaspoons
Kosher salt 1 1/2 teaspoons
FOR THE DRESSING
Extra-virgin olive oil 3/4 cup
Fresh lemon juice 1/2 cup
Pure maple syrup 2 tablespoons
Harissa 1 tablespoon + 1 teaspoon
Garlic cloves, grated 2
Kosher salt 2 teaspoons
Freshly ground black pepper 1/2 teaspoon
FOR THE SALAD
Butternut squash, skin removed 1 1/4 pounds
Lacinato kale, midribs and tough stems removed, finely chopped 2 bunches (about 1 1/4 pounds)
Extra-virgin olive oil A drizzle
Fennel, thinly sliced 2 cups
Fresh blackberries 2 cups
Fresno or jalapeño chile, thinly sliced 1
Steps
- Let’s toast the quinoa first so it can cool a bit before assembling the salad.
- Preheat your oven to 375°F. Line two sheet pans with parchment paper.
- Toss the cooked quinoa with the oil, harissa, and salt on the lined sheet pans.
- Make sure it’s evenly coated, then pat it into a thin, even layer.
- Meanwhile, make the dressing. Combine the olive oil, lemon, maple syrup, vinegar, harissa, garlic, salt, and pepper in a small jar or bowl. Shake or whisk until smooth and set aside.
- Next, make the salad. Peel the squash into long ribbons with a vegetable peeler and set aside
- Combine the kale and a drizzle of olive oil in a large bowl. Gently massage the kale with your hands until the leaves are tenderized and broken down, about 30 seconds.
- To serve, add the kale to a large serving bowl or platter. Top with the sliced fennel, squash ribbons, blackberries, and chiles. Drizzle with the dressing and sprinkle with the crispy quinoa.
- NOTES
- I like my quinoa very crunchy, so test for doneness at 20 minutes. If making ahead, store in a sealed container in the fridge for a day or so.
- For long ribbons of squash, peel the ribbons around the bottom in a circle or peel from top to bottom.
- For the prettiest fennel slices, use a mandoline (with a guard or glove) if possible.
- If you can’t find harissa, try Calabrian chilis or chile powder.
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