Miso-Harissa Roasted Delicata Squash and Kale Salad

A hearty fall salad spiced up with Vanns Harissa and Aleppo Style Chili Flakes, with a touch of savory depth from miso and soy sauce.

Miso-Harissa Roasted Delicata Squash and Kale Salad

Miso and harissa may sound like an unlikely combination, but the two of them combine beautifully in this squash and kale salad, the saltiness of the miso and the earthy spice of the harissa playing perfectly off the sweetness of the delicata squash. Kale massaged with a refreshing jolt of lemony dressing is tossed with the squash, and everything is topped with a hint of crunch and spice, thanks to some soy and Aleppo Style Chili Flake glazed pumpkin seeds.

Spices used in this recipe

Salt, Kosher
Aleppo Style Chili Flakes


  • 2 delicata squash
  • 4 Tbs. extra-virgin olive oil, divided
  • 2 Tbs. white miso
  • 1 Tbs. + 1 tsp. Vanns Harissa, divided
  • Vanns Kosher Salt
  • 1 bunch lacinato kale, stems removed, leaves washed and cut into 1-inch pieces
  • 1 Tbs. fresh lemon juice
  • ¼ cup raw, hulled pumpkin seeds
  • 1 Tbs. soy sauce
  • ½ tsp. Vanns Aleppo Style Chili Flakes


  1. Preheat the oven to 400°F. Wash the squash and trim stem ends. Cut in half lengthwise, scoop seeds out with spoon and discard, and slice crosswise into ½-inch wide half moons.
  2. Stir miso, 3 Tbs. olive oil, 1 Tbs. Vanns Harissa, and 1 tsp. Kosher Salt together in a large bowl. Add squash and toss to evenly coat. Spread squash on 1-2 baking sheets and drizzle remaining miso-harissa-oil over the top. Set bowl aside without cleaning to make dressing and assemble salad. Roast in oven until tender and browned, about 30 minutes, flipping pieces over halfway through.
  3. While squash roasts, add lemon juice, 1 Tbs. olive oil, and 1 tsp. Vanns Harissa to the empty squash bowl and whisk to combine. Add kale pieces and massage dressing into leaves. Add salt to taste, keeping in mind the fact that the squash will add some salt to the dish. 
  4. When squash is done roasting, allow to cool until warm but not hot. While squash cools, glaze the pumpkin seeds. Heat a small skillet over medium-high heat. Add pumpkin seeds and cook, stirring frequently, until toasted and browned. Remove from heat and immediately sprinkle with soy sauce and aleppo pepper, tossing to coat. 
  5. Toss squash, kale, and pumpkin seeds together, top with cilantro leaves, and serve.

Serves 6-8 as a side dish.

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