Roasted Delicata Squash Salad

From 101 Cookbooks, by Heidi Swanson.

Hearty and satisfying, and yet another option to serve at the Thanksgiving table.  I made a few substitutions to use ingredients I had on hand and it turned out great.  Carrots instead of radishes, chard instead of kale, tahini instead of miso and Thai chili sauce instead of harissa sauce.  Well that may seem like the whole ingredient list, but I did have a delicata squash which made the salad look so pretty.  The toasted pumpkin seeds rather than almonds added a nice crunch too.

1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried
3/4 pound / 12 oz / 340 g delicata squash
1/4 cup / 60 ml extra virgin olive oil
scant 1/4 cup / 50 ml white miso
scant 1 tablespoon harissa paste
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce / 45 g kale, de-stemmed and finely chopped
4 radishes, very thinly sliced
1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Preheat the oven to 400F / 200C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.
In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.
In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.
Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.
Serves 2 to 4.

Prep time: 10 min - Cook time: 30 min