Name: Miso-Harissa Delicata Squash and Brussels Sprouts Salad
Yield: Serves 4
Ingredients: 1/2 pound Brussels sprouts, trimmed; 1-pound delicata squash; 1/4 cup extra-virgin olive oil; 1/4 cup white miso; 1 tablespoon harissa paste; 2 teaspoons honey; 3 tablespoons unseasoned rice vinegar; 1/4 cup toasted almonds, roughly chopped; Minced cilantro for serving

Roasted misoharissa delicata squash and Brussels sprout salad on a white serving dish next to serving utensils.

Photo by Kate Schwager

I love this combination of flavors in the cold months when winter squash and Brussels are available at the farm, though the miso-harissa dressing that brings it all together is lovely year-round. The sweetness of the squash balances out the heat from the harissa. I like to top this with toasted almonds for a little texture and crunch.

Recipe notes

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