Miso-Curry Squash and Kale Salad

I wanted to share this recipe for the dinner I made my parents for Valentine’s Day. It has already become one of my favorite dishes! I don’t know that I would ever have thought to combine the smoky saltiness of miso with the tangy spice of curry paste, but now I am wondering how I could have lived so long without trying this majestic combination. It is seriously that good.

You start by slicing squash into pretty little slices. The recipe calls for delicata squash, but I have also made it with acorn squash, and it’s just as good. Chop a handful of potatoes and some tofu, while you’re at it, and then toss them in this glorious mixture.

The sauce is very simple: olive oil, miso, and red curry paste. The second time I made it, I doubled the recipe, and it worked out just as beautifully.

Spread them out on some parchment paper and bake them, while your kitchen fills with the smell of deliciousness.

In the meantime, add some lemon juice to the remaining sauce and toss some chopped kale, cilantro, and pumpkin seeds in it. Yum! This dressing is so good that I think I will mix some and keep it on hand. And put it on every salad I eat until 2015 or so. (As a side note, I also made a small batch with spinach instead of kale, and I think it also turned out well).

Finally, toss the roasted vegetables and tofu in, and you’re good to go! I hope you enjoy it as much as I do!

Miso-Curry Squash and Kale Salad
Recipe from Heidi Swanson‘s Super Natural Every Day (cannot recommend it highly enough!)

12 ounces delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon red Thai curry paste
8 ounces extra firm tofu, cut into small cubes
4 medium new potatoes, unpeeled, cut into chunks
2 tablespoon fresh lemon juice
1 1/2 cups chopped kale, tough stems removed
1/3 cup toasted pumpkin seeds
2/3 cup chopped fresh cilantro

-Preheat oven to 400 degrees with a rack in the middle of the oven.
-Cut the delicata squash in half lengthwise and use a spoon to clear out all of the seeds. Cut into 1/2- inch thick half moons.
-In a medium bowl, whisk together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well and then turn the vegetables and tofu onto a rimmed baking sheet and arrange in a single layer.
-Roast 25-30 minutes, until everything is tender and browned. Toss once or twice along the way to prevent burning.
-In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.
-Toss the roasted vegetables gently with the kale, pumpkin seeds, and cilantro. Serve family style in a large bowl or on a platter.

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