Roasted Delicata Squash Salad

Roasted Delicata Squash Salad Recipe

I have Molly Watson to thank for the inspiration here. A while back she posted a recipe featuring a miso-harissa slathered roasted delicata squash. Quite frankly, a combination of ingredients that had never crossed my mind. Building on her idea, I decided to do a roasted squash salad of sorts. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and her miso/harissa idea. You know it was good, right? It really was. The flavor was bold and vibrant and it was a breeze to make - no need to peel this type of squash. The vibrant yellow-rimmed slices along with pink-skinned radishes and flecks of green kale were a nice way to bring some color to the winter table.

I suspect you could do endless riffs on this depending on what you have on hand, or what is in season. I hapened to grab for the kale to get some green in the mix, and the nuts for their texture and crunch, but feel free to play around with general idea.

Thank you Molly for the inspiration, lunch is on me next week ;)...

Miso Harissa Delicata Squash

1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried

3/4 pound / 12 oz / 340 g delicata squash
1/4 cup / 60 ml extra virgin olive oil
scant 1/4 cup / 50 ml white miso
scant 1 tablespoon harissa paste
3 tablespoons freshly squeezed lemon juice

1 1/2 ounce / 45 g kale, de-stemmed and finely chopped

4 radishes, very thinly sliced
1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Preheat the oven to 400F / 200C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.

In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.

Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.

Serves 2 to 4.

Prep time: 10 minutes - Cook time: 30 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Whoa! This looks amazing!

This looks so gorgeous! Can't wait to try!

Tam

Dear Heidi, Last night I boiled eggs ..using your perfectly simple instructions... I swear to you, I was eating them as-is without salt or pepper or anything! I had to do it twice because I was trying to make your egg salad recipe but only eating the eggs before they even entered the salad bowl!! The egg salad btw was fantastic..so delicate, so tasty and that too with no spices besides salt /pepper... I have always believed that good food is about the process...(this is why cooks who argue about only buying best quality products annoy me because many people niether have the luxury nor the availability to do that)...but you show foodlovers how to turn a simple egg into absolute bliss and I really respect you for that. p.s. your "heavenly pie" and "pineapple rice salad" are hits with EVERYONE I know. HS: Thanks for the nice note Sunita -and I love hearing which recipes have become favorites with different people, so thanks for reporting back :) -h

sunita

I have great success with all of Heidi's recipes. So much so that I bought her book a few months back. They are fabulous. And this one? I can tell easily from reading and looking at it - it contains so many things I grow- will go into permanent rotation from kitchen garden to table... xo

This looks fantastic - the first salad recipe in ages that I am dying to make. But I cannot get delicata squash here in Berlin - what would be a good substitute?

What a beautiful way to start my Friday! Wow!! I cannot wait to make this one -- it looks absolutely stunning on the plate and I KNOW it will be incredibly satisfying in my mouth :D

Kathleen in MO

ive never tried delicata squash or harissa and the sound of this recipe makes me feel ive been majorly missing out.

*sighs wistfully* I wish I had the access to all the foodstuffs you do! I've never seen that squash. QUESTION: what is a good delicata substitute? Hubby and I are celebrating our 20th this year and we want to come to San Francisco, and surrounding areas, for our anniversary. I would LOVE a list of must-go-to FOOD places, with a list of MUST-BRING-HOME food items! I'll need an extra suitcase just for that, I'm sure haha! I'll have to email you if the trip becomes definite!

Trish in MO

That looks wonderful! With my parents in town this weekend, perhaps we'll give the recipe a try.

I am very much into squash these days. I have actually been snacking on them in the afternoon! This recipe looks awesome!

Interesting combination! But I think I can see how it works, with the miso providing the extra savoury tone as a background, and the harissa taking the flavour stage.

Oh, I could put harissa in everything--I love it. I made your caramelized tofu and brussel sprouts recipe the day before yesterday, it was amazing!!!

I've been seeking ways to incorporate delicata squash into recipes, which for me has been a challenge given its delicate flavors. I like the bright flavors in this recipe and the excellent combination different textures. Your photo of this dish is beautiful!

I *love* when I see a recipe that looks tasty AND I have every single ingredient already! Hellooooo tomorrow's lunch!

Your food styling is gorgeous. The delicata squash look like crisped golden flowers. Almost to lovely to eat. But if a plate of this squash was in front of me, I'm sure it would taste as wonderful as it looks. Every recipe I've ever made from your site has been a winner. One question, do you have a particular harissa paste you recommend? Saw a post awhile back where you were scoping them out.

Huh. The other night, I wanted something spicy on my roasted squash and I debated for about ten minutes whether or not wasabi paste would work. (I chickened out!) I never thought of harissa! This looks really good.

amberlynne

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