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

  • Heidi, Thank you! I often grill delicata (with seeds though and after marinading in a strong balsamic vinaigrette that turns syrupy on the grill), but was wondering what else to do with it. In the summer we get absolutely fabulous squash here in the Verde Valley; they're meaty. I can't wait to try this then when I have the local ones! Re Anonymous: Heidi's dishes are always current and new. She posted it on 2/18. I'm posting this on 2/19--not much time to go to the store for the squash, but I will definitely give this recipe a try. I made her miso soup last night (again) and can't wait until I make it again! Do try her recipes.

    MaryBethM
  • I bet this would be amazing with patty pan squash, too. I'm making a batch of harissa right now!

    Hilah
  • I can see why Anonymous wanted to stay anonymous and I agree with Tricia. This sounds wonderful, I can't wait to make it myself! That's the enjoyment of cooking, trying it yourself and not relying on others. Everyone has their own likes and dislikes. Have a wonderful weekend everyone! Bon appetit!

    Gloria
  • I absolutely love delicata squash! I didn't really enjoy squash until I found this gem. We often have it simply roasted and slathered with grass fed butter and a sprinkle of salt. But this way looks like a great way to make it a bit more fancy.

    Kimi @ The Nourishing Gourmet
  • Delightful. Ah, so many recipes to try in such a short life! Delicata-miso-harissa here I come!

    Amanda
  • Delish! I would've never thought to make a squash salad, but, everything in this sounds amazing together. Printing it out to try! Thanks Heidi, Danica

    Danica
  • Looks lovely! Let me ask you - do you have to peel the squash before eating? Or is the delicata squash rind soft enough to eat once roasted? I've roasted one before, but I scooped out the flesh - never tried to eat the rind. HS:Hi Alta, Correct, no need to peel the squash, the skin is quite thin, and soft enough to eat.

    Alta
  • Looks wonderful! Will try it this weekend, but, don't you have to cook the kale? Also, where do I find harissa paste? thanks! HS: Hi Sadja, keep your eyes peeled for the harissa, now that you are looking for it you'll likely run into it - although, I suppose that also depends on where you live. But if needed there are lots of recipes around, and in a pinch you could always make your own! And correct, no need to cook the kale.

    sadja
  • This is the first time I've heard of this type of squash - thanks!

    Simply Life
  • "Anonymous", why so mean? jeez. Go ahead and make it yourself.

    Tricia
  • Delicata is a great squash, tasty and easy to grow. I like recipes like this because you can morph it into any combination of veggies based on what's on hand. For me I'll t ry it with a homegrown sweet meat winter squash and my never-ending supply of chard.

    tom | tall clover farm
  • Most of the comments posted are useless and unhelpful. Has anyone made the dish? HS: Wow. I normally delete mean-spirited comments, but because there have already been responses to it, I'll leave it. It's an opportunity to mention that I am working on a couple things to help bump the most helpful informational comments to the top - or allow people to sort them in a number of ways. But this is something outside of my skill set - so it isn't as simple as me wiggling my nose and wishing it was so.

    Anonymous
  • Question: I don't see Delicata squash in my markets, can I use zucchini/yellow squash or should i use more squash-like ones, like acorn? HS: Go the winter squash route - acorn squash would be a great choice!

    Kat
  • Perfect timing as I just purchased white miso this week and I am surely going to create this fabulous squash recipe this weekend. Thank yo, Heidi...the picture looks divine and my mouth is watering...

    The Healthy Apple
  • I have been wanting to try harissa for a long time, but I don't think I'd be able to use up a whole batch before it spoils if I made my own. Any brands you'd recommend for someone who likes things pretty spicy? HS: You'd be surprised! I use it for little flavor boosts in everything from vinaigrettes and omelettes to yogurt and soups. I'd say i go through jar every few weeks. Here's the brand of harissa I have in my refrigerator currently.

    RH
  • miso, roasted squash, marconas... my mind is spinning... brilliant!

    molly
  • This looks simply amazing! What an exciting start to a Friday, can't wait to go pick up stuff to try this. I consistently go to your website for recipe ideas and they're always wonderful! thanks for the post!

    Ashby
  • Yay! I happen to have delicata squash at home right now and was about to search the internet for some inspiration. Ask, and you shall receive!

    Nora from in. Wellness
  • We love to cube the delicata squash and toss with herbs, olive oil, and S&P before roasting till the outside is really crisp. Then we use these as croutons on arugula salad. Simply amazing. This salad where the squash is the star is going to be made soon at my house. Thanks for the inspiration.

    Kim
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