Parsley Salad with Dukkah & Harissa Yogurt

A North African-inspired salad with radicchio, parsley, kabocha squash, dukkah, and a zippy harissa yogurt dressing

Salad:
1 (2 pound) kabocha squash, peeled, seeded, and cut into ½-inch cubes
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
1 head radicchio, roughly chopped
1 bunch flat leaf parley, tough stems removed, leaves left whole
¼ cup dried currants
¼ cup dukkah (purchased or make your own; recipe in blog post)

Harissa Yogurt (makes extra):
1 heaping tablespoon harissa paste
1 cup whole milk plain yogurt (not Greek)
⅓ cup tahini
3 tablespoons lemon juice
1 teaspoon sea salt

View the full recipe at Yummy Beet →