This recipe was adapted from the miso-curry delicata squash dish from Heidi Swanson’s Supernatural and inspired by a jar of chaat masala I had left over after making Deb Perlman’s (amazing) lambchops from the Smitten Kitchen Cookbook. Chaat masala continues to blow my mind with its tangy, savory spiciness, here somehow bringing out both the sweetness of the roasted kabocha and the earthiness of the cauliflower. The raw kale stands up to these strong flavors, and its bitterness is tempered when massaged with the dressing. As a bonus, the pistachios and pomegranate arils are packed with antioxidants, so you can feel extra-virtuous while enjoying this hearty, meat-free meal. —Jessie Mai
small kabocha squash, about 2 ½ pounds, peeled, seeded, and cut into 1” chunks
head of cauliflower, cut into bite-sized florets
bunch lacinato (or any) kale, destemmed and sliced into 1” ribbons
chaat masala (I used MDH brand)
broth or water (for the quinoa)
goat cheese crumbles (I think feta would also do well)
In This Recipe
Preheat the oven to 400F
In a large bowl, whisk together the miso, olive oil, cumin, chaat masala and cayenne (if using). Reserve 2 tablespoons of the mixture for the dressing.
Toss the squash and cauliflower in the miso-spice mixture, coating everything evenly.
Spread the squash and cauliflower onto a baking sheet in a single layer and roast in the oven for 30 minutes, or until vegetables are tender. Remove from oven and let cool for 10 minutes.
Rinse and cook the quinoa according to package directions. (Generally, it’s cooked in a 1:2 ratio of quinoa to broth or water.)
Pour the 2 tablespoons of the reserved miso-spice mixture back into the large bowl and whisk in the lemon juice. Add a pinch of salt and pepper. Add the kale to the bowl and slowly toss it in the dressing, gently massaging the dressed leaves.
Add the quinoa, vegetables, mint, cheese and pistachios to the bowl and gently mix. Sprinkle pomegranate arils over the top and serve.