Miso Masala Kabocha & Cauliflower Quinoa Salad

1. 1

   Preheat the oven to 400F

2. 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. 3

   Toss the squash and cauliflower in the miso-spice mixture, coating everything evenly.

4. 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. 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. 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. 7

   Add the quinoa, vegetables, mint, cheese and pistachios to the bowl and gently mix. Sprinkle pomegranate arils over the top and serve.

No additional tips available.