Miso-Harissa Delicata Squash and...Miso-Harissa Delicata Squash and Brussels Sprouts Salad

Miso-Harissa Delicata Squash and Brussels Sprouts Salad requires roughly 45 minutes from start to finish. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 4 and costs $1.57 per serving. One serving contains 284 calories, 7g of protein, and 19g of fat. If you have almonds, miso, cilantro, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Epicurious. It works well as a reasonably priced hor d'oeuvre. Overall, this recipe earns a solid spoonacular score of 79%. Miso-Harissa Delicata Squash and Brussels Sprouts Salad, Miso Harissa Delicata Squash, and Maple Glazed Roasted Delicata Squash and Brussels Sprouts are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 400F and line a baking sheet with parchment. Slice the Brussels sprouts in half lengthwise.

2. 02

   Cut the delicata squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch-thick half-moons. You can leave the peel on the squash, as it is edible.

3. 03

   In a bowl, whisk together the olive oil, miso, harissa, honey, and vinegar. In a large bowl, combine the Brussels sprouts and squash with 1/3 cup of the harissa miso mixture. Use your hands to coat the vegetables evenly.

4. 04

   Spread the vegetables out on the prepared baking sheet and roast until the squash is tender and the Brussels sprouts are slightly crisp, 25 to 30 minutes. Toss the veggies halfway through cooking.

5. 05

   While the veggies roast, heat a small dry skillet over medium-high.

6. 06

   Add the almonds and toast until they are golden brown, shaking the pan often, 3 to 5 minutes.

7. 07

   Pour them from the pan to a plate, and when theyre cool enough to handle, roughly chop them.

8. 08

   Divide the roasted vegetables among the bowls and sprinkle toasted almonds and minced cilantro on top.