This recipe was adapted from the miso-curry delicata squash dish from Heidi Swanson’s Supernatural and inspired by a jar of chaat masala I had left over after making Deb Perlman’s (amazing) lambchops from the Smitten Kitchen Cookbook. Chaat masala continues to blow my mind with its tangy, savory spiciness, here somehow bringing out both the sweetness of the roasted kabocha and the earthiness of the cauliflower. The raw kale stands up to these strong flavors, and its bitterness is tempered when massaged with the dressing. As a bonus, the pistachios and pomegranate arils are packed with antioxidants, so you can feel extra-virtuous while enjoying this hearty, meat-free meal.

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