Miso-Harissa Roasted Carrot, Squash, and Two-Potato Salad
Sweet caramelized roasted root vegetables team up with a spicy salty miso-harissa dressing to make a salad that's totally craveable.
Yield: 4-6 servings
  • 1 lb carrots, peeled
  • 2 medium sweet potatoes, peeled
  • 1 lb fingerling potatoes, scrubbed
  • 1 small butternut squash, peeled and chopped into 1-inch cubes
  • 2 tbsp harissa, divided
  • ½ cup olive oil, divided
  • a few pinches of salt
  • ¼ cup white miso
  • ¼ cup meyer lemon juice
  • 1 small bunch of lacinato kale
  • ½ cup sliced almonds, toasted
  1. Heat oven to 400.
  2. Cut the carrots into thin coins. Cut the sweet potatoes into 1-inch dice and the fingerlings into thin coins. Toss the carrots, sweet potatoes, fingerlings, and butternut squash in a large bowl with 1 tbsp of harissa, ¼ cup olive oil, and salt. Spread out onto two parchment-lined baking sheets. Roast until golden and tender, about 45 minutes, tossing once halfway through and rotating the pans. Remove from the oven and let cool slightly.
  3. In a separate bowl, whisk together the remaining harissa, miso, lemon juice, and ¼ cup of olive oil. Season to taste with salt.
  4. Tear the kale leaves away from their stem, and slice into thin slivers.
  5. Toss the roasted veggies with the kale and half the dressing. Add more dressing to taste. Serve with the almond slices sprinkled on top.
Adapted from The Bojon Gourmet
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/01/miso-harissa-roasted-carrot-squash-and-two-potato-salad.html