TUNISIAN WINTER SQUASH SALAD
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."
Provided by Tara Parker-Pope
Categories side dish
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring about 6 cups of water to a boil in a large pot. Then add the squash, salt and the garlic clove. Lower the heat and simmer until the squash is very tender.
- Remove the squash to a mesh strainer, and squeeze the garlic out of its skin into the strainer. Mash the two together to help get rid of excess water.
- Transfer the mixture to a large bowl and stir in the harissa, salt to taste, the coriander, lemon juice and olive oil. Taste, adjust the seasonings, then serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 3 grams
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Hassan KHALIF
[email protected]This is the best salad I've ever had!
Katherine Miranda
[email protected]This salad is amazing! I love the combination of flavors and textures.
asma ali
[email protected]I'm not sure about this salad. The flavors are a bit too strong for my taste.
Parveen Makik
[email protected]This is a great recipe for a healthy and delicious salad.
Mostafa Abo gaber
[email protected]I love this salad! It's so refreshing and flavorful.
Papri Chowdhury
[email protected]This salad is a bit too heavy for my taste. I would prefer it with a lighter dressing.
Prosper Egwubare
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's a great dish to bring to potlucks and parties.
Katusiime Provious
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing and the crunchy pomegranate seeds.
Paul Ramsey
[email protected]I'm not a huge fan of squash, but I really enjoyed this salad. The dressing is light and flavorful, and the pomegranate seeds add a nice tartness.
Ezy Augustine
[email protected]This salad is so easy to make and it's always a hit with my family and friends. I love the crunch of the pomegranate seeds and the sweetness of the roasted vegetables.
Cynthia Mlotshwa
[email protected]The dressing is a bit too sweet for my taste, but I love the combination of roasted squash and sweet potatoes. Next time, I'll try using a different dressing.
Iryna Bondar
[email protected]This salad is a great way to use up leftover roasted squash and sweet potatoes. It's also a healthy and flavorful side dish that can be served with grilled chicken or fish.
Mckayla Y
[email protected]I love the vibrant colors of this salad! It's so inviting and makes me want to dig in right away. The roasted vegetables are perfectly tender and the dressing is delicious.
Sibahle Booi
[email protected]This Tunisian winter squash salad was a delightful surprise! The combination of roasted squash, sweet potatoes, and pomegranate seeds was unique and flavorful. The dressing was a perfect balance of sweet and tangy. I will definitely be making this ag