This spicy and sweet salad is a beautiful medley of flavors, textures, and temperatures. I love using harissa, particularly in the winter time. As mentioned in one of our previous blog posts, harissa is a Tunisian spicy chili pepper paste that is made by blending roasted peppers, garlic, and aromatic spices. You can easily purchase harissa at most local grocery stores. I usually buy it from Trader Joes, and it is delicious! I put my harissa on everything – eggs, toast, roasted chickpeas to name a few. Just remember, a little goes a long way!
- Salad Mix (12 oz, we used the Mediterranean Style Salad Kit from Trader Joes)
- Yellow Squash (3, sliced into 1/2 inch pieces)
- Zucchini (1, sliced into 1/2 inch pieces)
- Red Bell Pepper (1, sliced into 1/2 inch pieces)
- Red Apples (2, cut into 1/4 inch long match stick size pieces)
- Lemon (1)
- Harissa (2-3 teaspoons)
- Honey (2 teaspoons)
- Yogurt (1/2 cup)
- Olive oil
Recipe (4 servings):
- Preheat oven to 425 degrees.
- Combine about 1-2 teaspoons of harissa with the honey and 2 tablespoons of olive oil. Adjust the harissa amount based on how spicy you like your food. Add salt to taste.
- Combine the squash, zucchini, bell pepper in a bowl and toss with the paste made in step 2 until all the vegetables are evenly coated.
- Place the vegetables in the oven and cook until they are gently roasted. This should take about 20-25 minutes. Be sure to flip and rotate about halfway through to ensure they are all evenly cooked. Set aside to cool.
- While the vegetables are cooking, you can start by making your dressing. Combine the yogurt with 1 teaspoon of harissa and season with salt.
- You can also prepare your apples at this time. Toss the apples with the juice of 1 lemon to prevent them from browning and to add an acidic kick.
- To serve, add dollops of the yogurt dressing to the bottom of the plate. Top with the salad greens. Next add the roasted vegetables and the apple! And enjoy!