Gather your ingredients and preheat your oven to 220°C/200°C fan/gas mark 7.
Add the squash to a large baking tray. Drizzle with half the oil and sprinkle with the za’atar. Season well and roast until softened for about 25-30 mins.
Cook the quinoa. Toast the grains in a dry pan on medium heat for a minute before adding the boiling water, seasoning and a drizzle of oil. Simmer until the quinoa has doubled in size and the seed has visibly split (about 18-20 mins)
In a small bowl, combine the honey and harissa. Season with salt and pepper and add a splash of hot water to loosen the mixture.
Add the cooked quinoa to a bowl with the cucumber, tomato, half of the pomegranate and half of the mint. Crumble in half of the feta (if using) and drizzle over some olive oil. Toss and season with salt and pepper.
Serve the quinoa salad between plates and serve with the butternut squash. Drizzle the butternut with the honey harissa dressing and garnish with the remaining pomegranate, mint and pecans. Crumble over the remaining feta.