The months of November and December are a perfect time for sharing with others the goodness of plant based eating. Trust me- Your gorgeous veggies will always be the first to go, hands down, at every holiday gathering whether it is at your aunt’s house or the office. So don’t be shy! Show your stuff this season and who knows who you might influence in a positive way. I mean, if I can get my brothers to eat kale salad anything is possible right? Come along with me these upcoming weeks while I showcase some of my favorite tried and true vegetable side dishes as well as some new recipes we are testing out at our dinner table.
Roasted Delicata Squash Salad
This is a superb starter recipe for those inclined to skip all veggies apart from potatoes, partly because it includes potatoes and additionally because it happens to be delicious. It’s a great introduction to the mild and sweet delicata squash. And if you have not fallen in love with it yet this will surely win you over.
1/2 pound small fingerling potatoes, washed and dried
3/4 pound delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon harissa paste or ½ tablespoon of powder
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce kale, de-stemmed and finely chopped
4 radishes, very thinly sliced
1 1/2 ounces Marcona almonds, toasted pepitas, or other toasted nuts