Miso delicata salad

This kale salad with wild rice, roasted delicata squash, and roasted walnuts was super yummy so I thought I’d share.

I finally found a second to blog! Let’s celebrate!

Another feat worth rejoicing? I finally broiled walnuts without setting off the smoke detector!

I feel like 99% of the time I am racing to the oven to rescue nuts on the verge of turning to ash, even though I always set the timer. Why am I continuously thinking I can multi-task with this?!

The rest of the meal was pretty hands off.

Delicata squash is tender enough to eat the skin so all you have to do is de-seed it and slice it – and they barely have any seeds so it’s a pretty quick step.

The rice was cooked perfectly in the rice cooker.

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For the dressing, I made a miso vinaigrette, heavy on the miso because who doesn’t love that umami flavor?

Miso Vinaigrette

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 2-3 tbsp mellow miso paste (white or yellow)
• 1 tbsp maple syrup
• 1/2 tsp salt
• pepper to taste

Add all the ingredients together and whisk until emulsified. If you like miso, you can add the full 3 tbsp. I’m obsessed and thought the dressing was perfect, but I don’t know if my love for miso is universal.

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Miso Delicata Salad

Ingredients:

• 1 delicata squash
• 2 cups walnuts
• 1 bunch kale
• 1 cup wild rice
• miso dressing (above)

Directions:

For the rice, cook using a 2:1 ratio of water:grain until done. Fluff with a fork and add in the kale (de-stemmed and ripped up into small pieces) so the hot rice helps the lettuce wilt. Add half of the dressing and toss.

For the squash, pre-heat the oven to 350 degrees. Wash and slice the squash and toss in 1 tbsp olive oil. Then spread it out onto a greased baking sheet and roast for 30 minutes (or until golden on top).

Meanwhile toss the walnuts in another tbsp of olive oil and spread onto another greased baking sheet. Add the nuts when there are five minutes of time remaining for the squash (or just cook them for five minutes after the squash is done) then crank the oven to broil for another 1-2 minutes. Keep an eye on them, because every oven is different so it may take just one minute with your oven or you may need three minutes. Remove them when they start to get dark.

Before serving, add the squash and nuts to the rice and kale and then add more dressing as needed.

Enjoy all that savory miso deliciousness.