Last week we enjoyed some absolutely gorgeous autumn sunny days so it's only fair that this week we've seen nothing except for rain, fog, high wind, overcast, and cold temperature. It is a little depressing especially when I remember that days can only get shorter as we approach winter solstice. I can really use a pick-me-up.
Luckily, I didn't have to look far. In fact, a rainbow has been hiding in my kitchen all along. A rainbow made of roasted delicata squash, German butterball potatoes, radishes in fushia, green, & black, kale in purle & green, a smattering of crunchy Marcona almonds, all tossed in a zippy miso harissa dressing. This winning combination comes from Heidi Swanson's 101 Cookbooks. What initially drew me to this recipe was the unusual pairing of miso and harissa. These two flavourful ingredients join forces to create a savory spicy paste used for both roasting the squash and potatoes as well as dressing the raw vegetable. My miso of choice is an organic chunky white miso which is more mellow in flavour. The harissa was made from scratch from a recipe in Moro East, another wonderful cookbook. However, what I enjoy most about this winter salad is the vegetable themselves. Roasted delicata squash is sweet and starchy, reminiscent of sweet potatoes. Their scallop edge is so pretty to look at! The German butterball potatoes took on a deep caramelized colour after spending time in the oven. The three types of radishes taste subtly different. Last but not least, sturdy kale leaves offer that slight edge of bitterness to balance things out.
This is actually not my first attempt with Roasted Delicata Squash Salad. I already made it once back in October. However, it was far less pretty compare to the version I made last night. I eat with my eyes as much as my tastebuds. Although I can attest that both salads are equally delicious, the visual stimulation from this riotous burst of colour truly brightens up my day.
