Pasta Salad with Roasted Squash and Leeks
A few months ago, I discovered a passion for leeks. I’d even eat it for lunch! So I had no choice but to include them in this winter pasta salad, which is absolutely divine. Roasted squash and leeks, pomegranate, radicchio and lemon and harissa dressing create a crazy mix of flavours! This recipe may take a little longer to prepare than my usual fare, but it’s well worth it! It would also be delicious with chicken to make a complete meal.
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- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Servings: 4 to 6
Ingredients
Roasted Squash and Leeks
- 4 cups (1 L) finely diced squash
- 2 leeks, thinly sliced
- 1/4 cup (60 ml) olive oil
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1/2 teaspoon (2.5 ml) ground coriander
- 1/2 teaspoon (2.5 ml) cinnamon
- 2 garlic cloves, minced
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Lemon and Harissa Dressing
- 1/3 cup (80 ml) olive oil
- Zest of 1 lemon, well washed
- 1/4 cup (60 ml) lemon juice
- 1 tablespoon (15 ml) white wine vinegar
- 1 tablespoon (15 ml) honey
- 1 tablespoons (15 ml) harissa
- 3/4 teaspoon (3.75 ml) salt
Pasta Salad
- 400 g cooked short pasta of your choice
- 1/3 cup (80 ml) pomegranate seeds
- 2 cups (500 ml) coarsely chopped radicchio
- 1/2 cup (125 ml) coarsely chopped fresh parsley
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Preparation
Roasted Squash and Leeks
- Preheat oven to 375°F and place rack in center. Line a baking sheet with parchment paper.
- In a large bowl, combine all the ingredients for the squash and roasted leeks. Transfer to baking sheet and bake for 20 to 25 minutes, or until squash is tender. Finish with 2 minutes of broiling.
Lemon and Harissa Dressing
- In a bowl, combine all dressing ingredients.
Pasta Salad
- In a large bowl, combine all pasta salad ingredients with the roasted squash and leeks and dressing.
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