I know, I know, I promised to branch out and stop posting recipes from the same four food blogs. And honestly, the next few posts are (per your requests) “everyday” dinners that I have been eating, or magazine recipes that leaped off the page at me.
But holy crap, this was too delicious not to share right away. When I was checking out the latest recipe from Heidi Swanson’s amazing 101 Cookbooks, I was shocked that it used all ingredients (except that pesky harissa) currently in my kitchen. Potatoes, delicata squash, olive oil, miso, lemon juice, kale, radishes, almonds, even pepitas. The squash, kale, radishes, and pumpkin seeds were even CSA items.
I made a few modifications and would make very minor changes next time (and there WILL be a next time). Seriously, this salad looks like some crazy hippie casserole, but it was like a rockin’ party in my mouth where ZOMGDELICIOUS was the guest of honor. The spicy/salty/sweet combination of the miso, harissa, and roasted veggies with the greens, the crunchy almonds, and the zesty crunchy radishes is absolutely amazing. The competing flavors don’t clash, but complement each other with their contrasts. The recipe says serves 2-4, but I used the exact measurements and it served ONE, people. I had it for dinner, then I had it for dessert.
Once you prep the squash and potatoes you can do the rest of the slicing while those roast, so it comes together quickly, too.
This is my friend, delicata squash. My husband doesn’t like squash, so two of these bad boys have been keeping me company in the kitchen for a good while. It’s a winter squash with a thin enough skin that it doesn’t need to be peeled. This means you get to eat this dish faster, which is a very good thing.
One of my squash was 12 ounces, so I seeded it and sliced it up. Heidi calls for fingerling potatoes, but I just cut two smallish Yukon Gold potatoes (any waxy non-Russet type should work) into wedges.
Mingle your veggies. Next up is the crazy-good marinade: white miso paste, olive oil, and harissa (about 1/4 cup each of the first two, a scant tablespoon of the burning hot chili paste). A little whisking yields a weird-looking sauce. The recipe called for 1/3 cup to be tossed with the veggies, but I found that to be too soupy, so I am going to recommend 1/4 cup. After I make it again (couldn’t wait to share!) I’ll update if needed.
Put your veggies in a baking dish (try to get them as a single layer) and roast them, turning them a few times, for about 20 minutes. At 400F, my veggies got a little soft, so next time I’ll try 425F with less marinade.
Meanwhile, whisk the lemon juice with the remaining sauce and toss that with some chopped kale or other greens. Let that wilt while you roast, it will reduce the greens in size. Now it’s time to hone your knife skills by slicing some radishes thinly. It didn’t occur to me to use my mandoline until halfway through slicing, so I decided it was good practice. I used two beautiful icicle radishes and two red radishes for color.
Any time now your veggies should be ready. Keep an eye on them as they can quickly go from brown to burned. When they look nice and roasted, remove them from the oven and toss them with the wilted kale and the radishes.
Top with toasted almonds and pepitas (mine are sprouted, not toasted, either works). I added some chopped fresh cilantro since fresh herbs are never a bad idea. Serve warm.
It may look a jumble, but it’s one of the tastiest things I’ve eaten in a while. I’ve reflected the changes I made (or would make) in the recipe below.
Roasted Delicata Squash Salad
Adapted from 101 Cookbooks
Serves 2 as a main, 4 as a side, or 1 as dinner and dessert
1/2 pound small waxy potatoes (fingerling or Yukon Gold)
3/4 pound delicata squash (about 1 medium)
3 tablespoons olive oil
3 tablespoons white miso paste
up to 1 tablespoon harissa paste
2 tablespoons fresh squeezed lemon juice
2 ounces kale
1 1/2 ounces toasted almonds
pepitas or other seeds, for topping
optional: avocado slices, fresh cilantro for garnish
1.) Preheat the oven to 425F. Slice the potatoes into pieces about the size of your thumb. Cut the squash in half and scrape out the seeds with a spoon. Slice the squash (no need to peel) into 1/2″ inch wide slices.
2.) Whisk together the olive oil, miso, and harissa. In a large bowl, combine the potatoes, squash, and a heaping 1/4 cup of the sauce. Toss well to coat. Pour coated vegetables onto a baking sheet in a single layer and bake at 425F for 25-30 minutes, turning 2 or 3 times after they have started to brown.
3.) Whisk the lemon juice into the remainder of the miso-harissa mixture. Remove the stems from the kale and slice into ribbons. Toss the kale with the sauce and let marinate while the vegetables bake. Slice radishes thinly.
4.) When vegetables are browned, remove from oven. Toss roasted vegetables with kale and radishes and serve immediately topped with almonds, pepitas, and chopped cilantro and avocado if desired.