Tunisian Parsley Salad with Kabocha Squash, Dukkah, and Spiced Yogurt

The countries of North Africa contribute the panoply of assertive components in this big-bowl salad. Lettuce is replaced with the chlorophyll-rich herb parsley for a palate-pleasing salad swap. Dried fruit adds a sweet, caramel-like surprise as you work your way through this bowl, foiling the bitter radicchio and spicy dressing. And, if you’re looking to gild the lily, briny black olives find themselves at home here quite well.