Moroccan Spiced Squash and Raisin Salad
Celebrate the vibrant flavors of fall with this Moroccan Spiced Squash and Raisin Salad. Packed with the earthy sweetness of butternut squash, plump raisins, and a medley of aromatic spices, this salad is a delightful addition to any table. The dish is not only visually appealing with its bright colors but is also effortless to prepare. Make it ahead of time to allow the flavors to meld overnight, making it an ideal choice for gatherings or meal prep. Feel free to customize with your favorite ingredients; suggestions are included for a personal twist. Enjoy the harmony of flavors and textures in this wholesome salad!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
butternut squash
3 lbs (peeled, seeds removed, chopped into 1/2 inch cubes)
raisins
1 cup (to be added at the last minute of cooking)
fresh lemon juice
1/4 cup (freshly squeezed)
olive oil
1/4 cup (extra virgin preferred)
garlic cloves
2 (minced)
brown sugar
2 teaspoons (or a sugar alternative like agave)
sea salt
1 teaspoon (to taste)
ground cumin
1 teaspoon
ground cinnamon
3/4 teaspoon
cayenne pepper
1/8 teaspoon (or to taste)
fresh parsley
1/4 cup (finely chopped)
slivered almonds
1/2 cup (toasted)
cucumbers
2 cups (diced)
green onions
3 (sliced)
red onion
1/4 (minced)
radish
1 cup (diced)
Instructions
1
Start by bringing a large pot of lightly salted water to a boil. While the water heats, prep the butternut squash: peel it carefully to remove the tough skin, then cut it in half and scoop out the seeds. Chop the flesh into 1/2 inch cubes.
2
Once the water is boiling, add the squash cubes and cook until knife-tender, approximately 6-10 minutes. In the final minute of cooking, add the raisins for a quick plump. To check for readiness, remove a piece of squash, let it cool slightly, and taste it to ensure it meets your preferred texture.
3
Once cooked, strain the squash and raisins and rinse them under cold water to halt the cooking process. Set aside to cool completely.
4
In a separate bowl, whisk together the fresh lemon juice, olive oil, minced garlic, brown sugar, sea salt, ground cumin, ground cinnamon, and cayenne pepper until well combined.
5
In a large mixing bowl, combine the cooled squash and raisins with the chopped parsley, toasted slivered almonds, and any optional ingredients of your choice, such as chickpeas or feta cheese. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
6
Serve the salad at room temperature. The flavors improve when made in advance, so consider preparing it the night before for a richer taste! Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Moroccan Spiced Squash and Raisin Salad?
It is a vibrant fall-inspired salad featuring butternut squash, plump raisins, and aromatic Moroccan spices.
What is the main vegetable in this recipe?
The main vegetable is butternut squash, specifically 3 lbs of it.
How should I prepare the butternut squash?
You should peel the squash, remove the seeds, and chop the flesh into 1/2 inch cubes.
How long does the butternut squash need to cook?
It should be boiled in lightly salted water for approximately 6 to 10 minutes until knife-tender.
When do I add the raisins to the recipe?
Add the raisins to the boiling water during the final minute of the squash's cooking time to plump them up.
What should I do after boiling the squash and raisins?
Strain them and rinse under cold water to stop the cooking process, then allow them to cool completely.
What ingredients make up the salad dressing?
The dressing consists of fresh lemon juice, olive oil, minced garlic, brown sugar, sea salt, ground cumin, ground cinnamon, and cayenne pepper.
Is this recipe suitable for vegans?
Yes, the recipe is naturally vegan and gluten-free.
Can I make this salad in advance?
Yes, making it ahead of time is recommended as the flavors improve when allowed to meld overnight.
What kind of nuts are used in this salad?
The recipe calls for 1/2 cup of toasted slivered almonds.
What fresh herbs are included?
The recipe uses 1/4 cup of finely chopped fresh parsley.
Are there any other fresh vegetables in the salad?
Yes, the salad includes diced cucumbers, sliced green onions, minced red onion, and diced radishes.
How much lemon juice is required?
You will need 1/4 cup of freshly squeezed lemon juice.
What can I use instead of brown sugar?
You can use a sugar alternative like agave syrup.
How many garlic cloves are used?
The recipe requires 2 minced garlic cloves.
Is the salad spicy?
It has a subtle heat from 1/8 teaspoon of cayenne pepper, which can be adjusted to taste.
What are some optional ingredients I can add?
Optional additions include chickpeas for protein or feta cheese for a savory twist.
How should the salad be served?
It is best served at room temperature.
How much cumin is in the dressing?
The dressing uses 1 teaspoon of ground cumin.
What is the amount of olive oil needed?
The recipe calls for 1/4 cup of olive oil, preferably extra virgin.
How much cinnamon is used?
The recipe uses 3/4 teaspoon of ground cinnamon.
How many cucumbers are needed?
The recipe calls for 2 cups of diced cucumbers.
What is the amount of radish required?
You need 1 cup of diced radish.
How much sea salt is used?
Use 1 teaspoon of sea salt, or adjust to your preference.
What type of onions are in the recipe?
The recipe uses both sliced green onions (3) and minced red onion (1/4).
What is the total number of ingredients?
There are 16 main ingredients in this recipe.
How do I check if the squash is done?
Remove a piece, let it cool slightly, and taste it to ensure it is knife-tender.
What is the texture of the raisins after cooking?
The raisins become plump after being added to the boiling water for one minute.
Is this a good dish for gatherings?
Yes, it is described as an ideal choice for gatherings and meal prep due to its visual appeal and ability to be made ahead.
What are the primary flavors of this salad?
The salad features earthy sweetness from the squash and raisins combined with aromatic Moroccan spices and zesty lemon.