I have a friend who does not enjoy eating raw kale. I can’t blame her. Raw kale is quite tough and fibrous, and it has a slight bitter aftertaste. If you don’t prepare kale the right way, the salad is definitely a no-go. For those of you who aren’t sold on kale salad, here are my tips: This miso-curry roasted delicata squash was adapted from a recipe in Heidi Swanson’s Super Natural Every Day (one of my favorite cookbooks). I’ve had this cookbook for years and have always wanted to try this recipe. What took me so long? I was never able to find miso paste in D.C.! I was quite amazed that the white miso and red curry paste were enough to flavor everything. I also added a bit of agave nectar in this salad because I found the miso and curry to be a bit overpowering at first. I know that the miso and curry pairing sounds a bit odd, but believe me, this recipe is worth trying!
