Wednesday, November 13, 2013

Recipe (Re)creation: Roasted Delicata Squash + Kale Salad

This recipe is loosely based on a recipe I came across on 101 Cookbooks.  I loved the idea of slathering the delicata squash in a miso harissa marinade for a little extra flavor.  I used brown miso paste and harissa spices, but you can substitute with white miso, or harissa paste if you can't find those exact ingredients.  I also threw in some pomegranate seeds, toasted pumpkin seeds, and feta to add some creaminess and crunch to the salad.  This is a perfect seasonal salad to add to your fall repertoire.

Serves 2-4


  • 3/4 lb delicata squash
  • 1/3 cup olive oil
  • 2 tbsp brown miso paste
  • 1 tsp harissa powder
  • 1/2 lemon, juiced
  • 1 bunch dino kale, finely chopped
  • 2 tbsp toasted pumpkins seed
  • 1/4 cup pomegranate seeds
  • 1/4 cup feta


-Preheat oven to 400 degrees F and line a baking sheet with tin foil.
-Wash and dry the squash and and cut it in half lengthwise.
-Scoop out the seeds and cut the squash in 1/2 inch moons.
-Place the squash on the foil lined baking sheet.
-Whisk the olive oil, miso and harissa together in a small bowl.
-Scoop 2 tbsp of the miso harissa mixture onto the squash and distribute evenly.
-Bake in the oven for 25-30 minutes, or until cooked through and beginning to brown.
-Meanwhile, add the lemon juice to the miso harissa mixture and whisk.
-Put the finely chopped kale into a large bowl.
-Add the miso harissa dressing and stir until evenly distributed.
-Top with the roasted squash, pomegranate seeds, pumpkin seeds and feta.

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