Butternut Squash and Chorizo with Harissa and Feta Salad Recipe from A Cookbook Collection

Butternut Squash and Chorizo Salad with Harissa and Feta Recipe from A Cookbook Collection

This salad recipe is proof that necessity is the mother of all invention. It was created from a ‘raid what is in the fridge’ night. It is so tasty and easy to make.
I like to fry chorizo until it becomes crispy but feel free to cook yours less if you like. I roast a whole squash to make this recipe and use the second half to make soup. The squash can be cooked in advance and reheated. The heat intensity from harissa varies depending on the type you’ve made or bought so adjust the amount you need to your own tastes.

Serves 2


½ butternut squash, peeled , de-seeded and cut into 2cm chunks
2 tablespoons of olive oil
1 teaspoon of harissa paste
Salt and pepper
1 red onion, peeled and cut into eighths
100g of cooking chorizo sliced
60g of feta cheese
1 tablespoon of sherry or red wine vinegar
1 teaspoon of runny honey
Salad leaves of your choice
25g of pine nuts


1. Start by roasting the squash. Preheat your oven to 200c/180c fan/gas mark 6. Line a baking tray with parchment or greaseproof paper.
2. Mix together the olive oil and harissa paste in a large bowl then add in the diced squash and mix until completely coated. Season with salt and pepper. Spread the squash out in a single layer on the lined baking tray and roast for 20 minutes.
3. After this time add the onions to the roasting tray and mix thoroughly. Roast for another 20 minutes or until the squash is soft and the onion has started to caramalise.
4. Heat a dry pan over a medium heat and toast the pine nuts until they start to turn a nice golden brown. Set aside.
5. In the same dry pan fry the chorizo until it starts to crisp.
6. Remove from the pan and drain on some kitchen paper. There should be plenty of lovely orange oil left in the pan from the chorizo. Add the vinegar and honey to this pan, mix well and cook over a very low heat. Taste and season with salt and pepper. Keep warm until you are ready to serve.
7. When ready to eat, plate the salad leaves and drizzle over the dressing from the pan. Top with the roasted squash, red onion and chorizo. Crumble over the feta and top with the pine nuts for crunch.

Donna HennessyI am the author of the food blog A Cookbook Collection, a place where I organise and share my favourite recipes.

While I work full time in an admin job, I spend my evenings and weekends experimenting in the kitchen. Some recipes are inspired by my ever growing collection of cookbooks – hence the blog name – and some by meals I’ve enjoyed and tried to replicate at home.

There is nothing fancy or difficult about my recipes. It is just food the way I like it.


 acookbookcollection  DonnaHennessy



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