I can't sing the praises of this salad enough. Wow. Just, wow! Roasted delicata squash and fingerling potatoes, fresh kale, pepitas, radish, and a delectable handmade miso-harissa dressing. Well, I had to do a little improv for the harissa, which is one very elusive sauce to find. I've searched far and wide without any luck, until I realized I needn't search at all... it can be made in my very own kitchen! Of course, who has the time to put it together at quarter after six, staring at 50 pages of research needing to be read and analyzed for a grant proposal whose deadline is looming? Yea, me neither.
Chili oil can go a long way.
To balance out the citrus and spice in the salad, I also made a sweet corn soup finished off with yogurt and dill. I was unfortunately too full to eat this bowlfull after finishing off a plate of the delicata salad, but the husband had no problem polishing off both! Men... I wish I had half their metabolism!
What are some of your favorite autumn foods?