I adapted this salad from a recipe by Mariela Alvarez, a chef in Brooklyn. The walnuts are the best! If you can’t do walnuts or other nuts, try using seeds like pumpkin. I added butternut squash because ‘tis the season, and I liked the juxtaposition of crunchy, chewy, tender, sweet, savory. I used lots of escarole (and have used chicory) because the tougher greens hold up well with this dressing. Baby kale is great. So is some baby chard.

Serves 4. Recipe can easily be doubled or tripled.

8 C peeled, cubed butternut squash6 cups mixed winter greens like escarole
1 C walnuts½ +¼ C extra virgin olive oil (EVOO)
¼ C white or chickpea miso2 Tbsp salt-pack capers
1 Tbsp lemon zest2 Tbsp lemon juice
pinch good salt & pepper1 tsp ground cumin

Preheat oven to 400.

In a blender, blend until smooth ½ C oil, and all the miso, cumin, and both lemon ingredients. (Whisking by hand took me 5 minutes, and the dressing never got really smooth.) I suggest making double or triple the dressing and saving most in a jar in the frig.

Toss walnuts with ¼ C of the dressing. In a large skillet, stir walnuts over medium heat until fragrant, about two minutes.

Place prepared butternut squash on baking pan and toss with the other ¼ C EVOO and big pinch of salt and pepper. Roast about 25 minutes, until the squash can be easily be pierced by a knife. Remove squash from oven and cool completely. (Hot squash will wilt the greens; you don’t want that!)

Wash salad greens and spin dry. Put into large salad bowl. Add the cooled squash and the capers. Toss salad with ½ C dressing. Taste. Add a pinch more good salt and pepper if you like, or another glug of EVOO.

Divide salad evenly among 4 plates. Top with crunchy miso walnuts. Oh my gosh, this is just delicious!