Miso-Harissa Roasted Carrot, Squash,...Miso-Harissa Roasted Carrot, Squash, and Two-Potato Salad

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Miso-Harissa Roasted Carrot, Squash, and Two-Potato Salad could be an outstanding recipe to try. This recipe serves 6 and costs $2.18 per serving. One portion of this dish contains around 9g of protein, 9g of fat, and a total of 332 calories. Head to the store and pick up harissa, miso, meyer lemon juice, and a few other things to make it today. It is brought to you by Joanne Eats Well with Others. 455 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an awesome spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Lamb Meatballs With Tahini-Yoghurt-Harissa Swirl, Watercress Salad With Miso-Lime Dressing, and Bacon And Bleu Table-For-Two Salad.

Ingredients

Cooking Instructions

1. 01

   Heat oven to 40

2. 02

   Cut the carrots into thin coins.

3. 03

   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, 1/4 cup olive oil, and salt.

4. 04

   Spread out onto two parchment-lined baking sheets. Roast until golden and tender, about 45 minutes, tossing once halfway through and rotating the pans.

5. 05

   Remove from the oven and let cool slightly.In a separate bowl, whisk together the remaining harissa, miso, lemon juice, and 1/4 cup of olive oil. Season to taste with salt.Tear the kale leaves away from their stem, and slice into thin slivers. Toss the roasted veggies with the kale and half the dressing.

6. 06

   Add more dressing to taste.

7. 07

   Serve with the almond slices sprinkled on top.