Nara Smith’s Baked Fall Vegetable Salad with Miso-Sherry Dressing

MAKES 4 TO 6 SERVINGS • TOTAL TIME: 1 HOUR 15 MINUTES

FOR THE SALAD
3 medium carrots, peeled and sliced 1/4 inch thick on a diagonal
1 small bunch asparagus, ends trimmed, cut into 2-inch pieces
1 medium red onion, cut into 1/2-inch-thick wedges
One 15-ounce can cooked chickpeas, rinsed, drained, and patted dry
2 teaspoons fresh thyme leaves
1/2 cup plus 1 tablespoon extra- virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch lacinato kale (about 8 ounces), midribs and tough stems removed, leaves torn into 2-inch pieces

FOR THE CRISPY TOPPING AND CALABRIAN CHILI OIL
2 small shallots, thinly sliced into rounds
Algae, avocado, or other neutral oil, for frying
4 ounces thinly sliced prosciutto, torn into bite- size pieces (skip if you want to go all veg)
11/2 teaspoons Calabrian chili paste

FOR THE MISO- SHERRY DRESSING
¼ cup sherry vinegar
3 tablespoons pure maple syrup
2 tablespoons white miso paste
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 teaspoon toasted sesame oil

FOR SERVING
1 1/2 cups full-fat or low-fat Greek yogurt
1 tablespoon reserved Calabrian chili oil
Kosher salt and freshly ground black pepper

This recipe goes smoothest if you have all the chopping done before you start.

Arrange racks in the upper and lower thirds of your oven, then preheat it to 400°F. Line two sheet pans with parchment paper.

Start by roasting the vegetables and chickpeas. Place the carrots, asparagus, and red onion on one lined sheet pan and the chickpeas and thyme on the other pan. Drizzle each sheet pan with 1/4 cup of the olive oil and season with a pinch of salt and a few twists of pepper. Toss the vegetables and the chickpeas to evenly coat with the oil and seasonings and spread them into an even layer. In another bowl, massage the kale with the remaining 1 tablespoon of olive oil, a pinch of salt, and a few twists of pepper for about 30 seconds.

Roast the vegetables and chickpeas for 35 to 40 minutes, switching the pans front to back and tossing the vegetables halfway through with a spatula to ensure even browning, until the vegetables are browned in spots and tender. Add and toss the kale with the chickpeas for the last 5 minutes of cooking so the kale can crisp.

Meanwhile, make the crispy topping. Line a large plate with paper towels. Place the shallots in an 8-inch heavy- bottomed skillet and add enough algae oil just to cover. Heat over medium heat until the shallots begin to bubble, then continue cooking, stirring frequently, until they are crisp and golden brown, 4 to 5 minutes. Use a slotted spoon to transfer the shallots to the lined plate to drain, leaving the oil in the pan.

Add the prosciutto to the pan and cook, still over medium heat, stirring carefully (it can bubble and pop), until crisp and curled, about 2 minutes. Use tongs or a slotted spoon to transfer it to the plate with the shallots.

Transfer 3 tablespoons of the shallot oil to a small bowl and whisk in the Calabrian chili paste. This is your Calabrian chili oil for the dressing. (You can discard the remaining shallot oil or refrigerate it; see Notes.)

Make the dressing. Whisk together the vinegar, maple syrup, miso, and mustard in a large bowl until completely smooth. Slowly whisk in the olive oil, 2 tablespoons of the Calabrian chili oil, and the sesame oil until the dressing is thick and emulsified. Season with a pinch of salt and a few twists of pepper and set it aside.

Assemble the salad. Divide and drizzle the miso- sherry dressing over the roasted vegetables and crispy chickpeas and toss to coat them evenly.

Next, spread the yogurt smoothly in the center of a platter (I like to see about an inch of the platter from the rim) and top with the dressed roasted vegetables and chickpeas. Scatter the fried shallots and prosciutto over the top and drizzle with the remaining 1 tablespoon Calabrian chili oil.

Notes
• I love Calabrian chili paste, but in a pinch, you can also try 1 finely minced small red Anaheim chile, ribs and seeds removed, or even crushed red pepper flakes.
• Store any remaining shallot oil in a sealed container in the fridge for up to 5 days and use it to fry eggs or add to your next dressing.

Excerpted from the book HOMEMADE by Nara Aziza Smith. Copyright © 2026. From William Morrow, an imprint of HarperCollins Publishers. Reprinted by permission.