Roasted Squash Radish Salad
1 C small fingerling potatoes, washed and dried
1 delicata squash (or other winter squash)
1/4 C extra virgin olive oil
1/4 white miso
1 tablespoon ( a Tunisian hot chili sauce... substitute other hot sauce and extra oil)
3 tablespoons freshly squeezed lemon juice
2 leaves kale, de-stemmed and finely chopped
4 radishes, very thinly sliced
1/8 C Marcona almonds, toasted pepitas, or other toasted nuts
1Preheat 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. (Or peel if substituting a different squash)
2 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.
3 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.
4 Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.