Harissa Spiced Kabocha Squash Salad

INGREDIENTS

FOR THE SALAD 

8 ounces kabocha squash  

4 tablespoons harissa paste  

1/4 teaspoon salt  

12 ounces snap peas 

6 ounces queso panela 

12 ounces baby kale  

4 ounces frisée  

4 tablespoons pomegranate vinaigrette  

12 ounces black beluga lentils, cooked 

1 ounce lemon dill vinaigrette  

1 teaspoon pomegranate seeds  

FOR THE HARISSA PASTE  

1 dried guajillo pepper  

2 ounces roasted red peppers  

1 pinch salt  

1/8 teaspoon cumin  

1/8 teaspoon ground caraway  

1/4 teaspoon lemon juice  

1/2 teaspoon olive oil  

1 mint leaf  

1 pinch black pepper  

1/8 teaspoon honey  

1/2 teaspoon minced garlic  

FOR THE POMEGRANATE VINAIGRETTE  

1 teaspoon shallot, minced  

1/4 teaspoon Dijon mustard  

2 teaspoons Champagne vinegar  

1/8 teaspoon salt  

1 pinch black pepper 

4 teaspoons olive oil   

5 teaspoons pomegranate concentrate  

FOR THE LEMON DILL VINAIGRETTE  

1/2 tablespoon lemon juice  

1/4 teaspoon Dijon mustard  

1 pinch salt  

1 pinch black pepper  

1/4 teaspoon honey  

1/4 teaspoon shallot, minced  

1/4 teaspoon dill, chopped 

1-1/2 tablespoons canola oil 

INSTRUCTIONS

TO MAKE THE SALAD  

1. Preheat oven to 400 F. 

2. Slice kabocha squash into 8 equal wedges. Toss these pieces with the harissa paste and salt, then place onto a sheet pan and roast in the oven for 8 minutes, or until roasted and tender. Cool. 

3. Trim the ends of the snap peas then cut each in half lengthwise. 

4. Grill or sear the queso panela, cool, then cut into 8 slices. 

5. Place the kale, frisée, and snap peas into a large bowl with the pomegranate vinaigrette and toss thoroughly.  

6. In a separate bowl, toss the cooked beluga lentils with the lemon dill vinaigrette. 

7. Place 3 ounces of dressed lentils in the bottom of each salad bowl and top with 1/4 of the dressed greens. 

8. Arrange roasted kabocha squash and grilled queso panela on top of the greens, finishing with a sprinkling of pomegranate seeds. 

TO MAKE THE HARISSA PASTE 

1. Place the dried guajillo pepper into a mug or bowl with hot water and allow to soak for 30 minutes. Take out of the water and remove the stems and seeds. 

2. Place all ingredients into a blender and purée until smooth. 

TO MAKE THE POMEGRANATE VINAIGRETTE 

1. Place shallots into a bowl with the Dijon mustard and vinegar, whisk to combine. 

2. Season with salt and pepper, then slowly drizzle in olive oil while whisking to emulsify. 

3. Finish by drizzling in pomegranate concentrate and whisk to combine. 

TO MAKE THE LEMON VINAIGRETTE 

1. Place lemon juice into a bowl with Dijon mustard, salt, pepper, honey, shallot, and dill; whisk to combine. 

2. While still whisking, slowly drizzle in canola until emulsified.