Spicy Butternut Squash Salad
Written by: Nara Aziza Smith | Published on:
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.
Tip
Ingredients
FOR THE CRISPY QUINOA
2 cups cooked quinoa, cooled
1/4 cup extra-virgin olive oil
2 tablespoons plus 2 teaspoons harissa paste (see Notes)
11/2 teaspoons kosher salt
FOR THE DRESSING
3/4 cup extra-virgin olive oil
1/2 cup fresh lemon juice
2 tablespoons pure maple syrup
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon harissa
2 garlic cloves, grated
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
FOR THE SALAD
11/4 pounds butternut squash, skin removed (see Notes)
2 bunches lacinato kale (about 11/4 pounds), midribs removed, finely chopped
Extra-virgin olive oil
2 cups thinly sliced fennel
2 cups fresh blackberries
1 Fresno or jalapeño chile, thinly sliced
Directions
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.
Bake for 30 to 35 minutes, until golden brown and crispy, stirring halfway through (see Notes). Let cool.
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.
Excerpted from the book HOMEMADE by Nara Aziza Smith. Copyright © 2026. From William Morrow, an imprint of HarperCollins Publishers. Photographs by Quentin Bacon. Reprinted by permission.
Originally featured in How Cooking from Scratch Helped Nara Smith Rediscover the Joy of Food
Tip
Ingredients
FOR THE CRISPY QUINOA
2 cups cooked quinoa, cooled
1/4 cup extra-virgin olive oil
2 tablespoons plus 2 teaspoons harissa paste (see Notes)
11/2 teaspoons kosher salt
FOR THE DRESSING
3/4 cup extra-virgin olive oil
1/2 cup fresh lemon juice
2 tablespoons pure maple syrup
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon harissa
2 garlic cloves, grated
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
FOR THE SALAD
11/4 pounds butternut squash, skin removed (see Notes)
2 bunches lacinato kale (about 11/4 pounds), midribs removed, finely chopped
Extra-virgin olive oil
2 cups thinly sliced fennel
2 cups fresh blackberries
1 Fresno or jalapeño chile, thinly sliced