Miso Masala Kabocha & Cauliflower Quinoa Salad

Ingredients

• 1
  
  small kabocha squash, about 2 ½ pounds, peeled, seeded, and cut into 1” chunks
  
• 1/2
  
  head of cauliflower, cut into bite-sized florets
  
• 1
  
  bunch lacinato (or any) kale, destemmed and sliced into 1” ribbons
  
• 1/4
  
  cup shiro miso
  
• 1/4
  
  cup olive oil
  
• 1
  
  teaspoon chaat masala (I used MDH brand)
  
• 1
  
  teaspoon cumin
  
• 1/4
  
  teaspoon cayenne (optional)
  
• 1
  
  cup quinoa
  
• 2
  
  cups broth or water (for the quinoa)
  
• 1/4
  
  cup goat cheese crumbles (I think feta would also do well)
  
• 2
  
  tablespoons pomegranate arils
  
• 
  
  salt
  
• 
  
  pepper
  

Directions

1. Preheat the oven to 400F
2. 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.
3. Toss the squash and cauliflower in the miso-spice mixture, coating everything evenly.
4. 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.
5. Rinse and cook the quinoa according to package directions. (Generally, it’s cooked in a 1:2 ratio of quinoa to broth or water.)
6. 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.
7. Add the quinoa, vegetables, mint, cheese and pistachios to the bowl and gently mix. Sprinkle pomegranate arils over the top and serve.