4 years ago1,000+ Views
Ingredients: FOR THE CARAMELIZED ONIONS: 2 tbsp olive oil 4 medium sweet onions, halved and then sliced kosher salt juice of 1 lemon FOR THE SQUASH: 2 medium-sized delicata squash, halved and seeds scraped (I like to use a grapefruit spoon), then cut into about 1/2-inch half moons 1/4 cup olive oil 1/4 cup white miso paste (I love love LOVE this soy-free chickpea miso) 1 tbsp harissa paste TO ASSEMBLE: 1/3 cup Marcona almonds 2-3 tbsp roughly chopped chives Directions: FOR THE CARAMELIZED ONIONS: Heat the oil in a medium-sized skillet over medium heat. Add in the onions and a pinch of salt. Cook for 40 minutes to an hour, stirring occasionally, and lowering the heat the low if needed, until the onions are golden-brown, reduced to less than 1/4 of their original mass, and caramelized. Add in the lemon juice and stir up any browned bits on the bottom of the pan. FOR THE SQUASH: Meanwhile, preheat your oven to 400 degrees. In a large bowl, mix together the olive oil, miso, and harissa. (Here I like to remove 1 tablespoon of the mixture to reserve in case I want more dressing on the final salad. Sometimes I end up adding it back in, sometimes I don't). Add in the squash, toss to coat, and spread the squash out on a large baking sheet. Cook for 15 minutes flip the squash (or just shake 'em around), then cook for another 15-20 minutes. TO ASSEMBLE: In a large bowl, carefully toss together the squash, onions, almonds, and chives (and the reserved dressing if you want). Top with additional chives, if desired. Serve warm or at room temperature.
This sounds great, I love caramelized onions so much!
i so rarely get to use harissa! yes!