- 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.