Vegan Recipes – Roasted Squash Salad

Category : Vegan Recipes

Vegan RecipesBefore a friend shared this vegan recipe with me, I had never thought to use this particular blend of ingredients. The flavors are bold and bright, and the recipe was quite simple to make since there wasn’t a need to peel the squash. It’s also features bright, vivid colors, which makes the dish very pretty to look at, but I guarantee that you won’t be able to resist eating it!

Here are the ingredients you’ll need to make this salad:

  • 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

Start preparing this vegan recipe by preheating your oven to 400 degrees Fahrenheit. The potatoes should be cut into pieces that are no larger in size than your thumb. The squash should be cut into half, lengthwise. Use a spoon or other instrument to remove all of the seeds inside.

In a small mixing bowl add together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup of the miso-harissa oil. Use your hands to mix well, then place everything onto a baking sheet. Bake it all until everything is baked through and browned, which will take about 25-30 minutes.

Blend the lemon juice and remaining oil together. Taste it. If you think that it is too salty or sweet, then you can dilute the taste with a little bit more olive oil. Add in the kale, stir, and then set aside. Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.

This recipe will make approximately 2-4 servings, and it will take about 45 altogether to make.