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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  • I would have never thought of pairing miso with harissa....or radishes with squash for that matter! What an interesting recipe. I feel healthier just looking at it.

    Erika from The Pastry Chef At Home
  • Thanks, Sarah and Heidi!

  • I couldn't find delicata so made this with sweet potato instead - which was delicious! I will be keeping my eye out for delicata though so I can try the original recipe.

  • Hey Mary, I just got some harissa at Rainbow Grocery in SF. I've also seen it at Faletti Foods near the Panhandle. HS: Thanks Sarah. -h

  • this is just a gorgeous jumble of multiple things i love. can't wait to try it.

  • This looks wonderful. Question, Heidi - where do you get your harissa? I used to get it at Whole Foods and Berkeley Bowl, but for some reason they no longer stock it ... Any suggestions?? HS: Hi Mary, I think I bought this last jar at Bi-Rite. It is this brand, but I sometime make it myself - I've been playing around with different recipes.

  • What a beautiful recipe! I haven’t made this and looks interesting. Thanks for the lists…will have to add this one to my list!

  • WOW, this looks so good! I just love your recipes! Everything I try becomes my favourite... The Power bars, the broccoli crunch, not least the utterly fantastic Chocolate Puddle Cookies. Now I finally got your book as well... I am a big fan! :) HS: The broccoli crunch! It has been far too long since I've cooked that. Thanks for the reminder (and the nice note). -h

  • Heidi - just to say, I find your posts beautiful, comforting and inspiring. I have been a fan of yours for a long time, but have never said thanks to you. Just doing that now. Thank you. HS: Thanks Lou - I'm glad to hear it's a place you keep coming back to. Enjoy your weekend. -h

  • Top salad.. and many many thanks for your courtesy towards yr European readers by stating Grammage and Pounds etc... wish other bloggers would take yr lead... instead of the kale( cant get that here) i will use the stems of Pak Choy.....ref..Anonymous.. get a life.. all comments are not supposed to be constructive. HS: Thanks Barry. I'm doing all the recipes in my new book this way, so I figured it was a good time as any to start doing it on the site as well. So much easier and faster to bake by weight anyways :)

  • What a fine coming together of ingredients and flavors!

  • Hi Heidi, I just wanted to let you know that I was on vacation this week in Kuala Lumpur and treated myself to the luxury of going to a bookstore (these are rare where I live!) and I was so excited when I found your cookbook there. Hopefully its gracing the kitchens of many Malay families! HS: Really!? That is amazing. I love hearing about where my book is being sold. I would love to see more of those places, and I'm humbled that some of my recipes are being shared on tables around the world. Totally inspires me. Thanks for the nice Christy. -h

  • Love the shape of that squash, I've never had it before. It looks perfect for this dish. Jenn

    Jenn (
  • I'm eating this right now and the flavors are AMAZING. It's intense without being overpowering. Wow. I have a scale and an oven thermometer, so I followed the recipe to the ounce. The only change I would make next time is that with so much marinade, my veggies got a little mushy, so I might bump the oven up to 425 and use a touch less of the dressing to coat them. And you would be hard-pressed to get me to share this with 3 people! Serves 1! HS: Glad you enjoyed it Stacy, we did another version a couple nights ago with more Thai-centric flavors - I really liked that a lot too.

  • Still high summer here in Australia so not really hearty meal weather, but roll on autumn, I say!!

  • This looks super yum & I love both harissa and Delicata squash but most of these ingredients aren't at their peak until later summer for us here in Vancouver. Nice Delicata, fingerlings and even organic kale are farmer's market finds--and ours don't really start here much before May :( Definitely going to file this one away for later use though!

  • Perfect timing for this delicious looking recipe. I can use the last of this winter's kale to make it before I start planting again! I think I'll add some farro to the mix, too since I'm in love with it right now.

    The Rowdy Chowgirl
  • perfect

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