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Title: Miso Curry Kale & Delicata Salad
Categories: Salads
Yield: 4 Servings

1 lg Delicata squash (450 g)
1 1/2 c Canned chickpeas (375 g);
- rinsed
1 Shallot; sliced
4 1/2 tb White miso
2 tb Olive oil
1 tb Agave nectar
4 ts Red curry paste
3/4 c Fresh corn kernels (105 g)
1 bn Kale (5 c); chopped
1 c Jellow grape tomatoes
- (135 g); halved
5 Radishes; thinly sliced
1 Green onion; thinly sliced
1/2 c Cilantro; roughly chopped
1 tb Lemon juice
1 tb Water
Sliced almonds;
- unsalted, for topping

Preparation time: 20 minutes
Cooking time: 25 minutes

Preheat the oven to 400?F (205?C). Line two baking sheets with
parchment paper or silicone mats.

Slice the delicata squash in half length-wise. Remove the seeds from
the squash. Cut the squash into 1/3" slices. Mix the squash with the
chickpeas and sliced shallots in a large bowl.

In a small bowl, mix the miso, oil, curry, and agave nectar until well
incorporated. Add about 2/3rds of this mixture to the large bowl with
the squash. Mix everything well.

Spread the squash, chickpeas, and shallots in a single layer on the
baking sheets. Bake for 25 minutes. My oven has weird hot spots, so I
swapped the baking sheets about 15 minutes into the baking.

While the squash and chickpeas are baking, cook the corn kernels.
Coat a small skillet with cooking spray and heat it over medium-high
heat. When the pan is hot, add the corn kernels. Let it cook for
about 2 to 3 minutes or until the kernels start to turn translucent.
I sprinkled a tiny bit of salt on the corn to draw out its sweet
flavor but that is optional.

Rinse the kale and remove the leaves from the stems. Slice the kale
into small ribbons. Place the kale, corn, tomatoes, radishes, green
onion, and cilantro into the same bowl you used to mix the squash and
chickpeas. Add the lemon juice and water to the remaining miso curry
mixture. Pour it into the bowl with the vegetables and toss until
well incorporated. When the squash is done baking, let it cool for
about 5 to 10 minutes. Then, mix it with the other vegetables.

Top the salad with sliced almonds when serving. Refrigerate leftovers
in an airtight container.

Recipe by Lisa Lin

Recipe FROM:
<https://healthynibblesandbits.com/miso-curry-kale-delicata-salad/>

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