Recipes and Cooking Spicy Salad with Roasted Veggies 5.0 (1) 1 Review Escarole is a good choice for hot and hearty salads. The greens wilt only slightly and have a mildly bitter flavor that comes through the spice. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Published on November 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients Suya Spice Blend: 2 tablespoon powdered peanut butter 2 tablespoon ground ginger 1 tablespoon smoked paprika 1 tablespoon onion powder 1 tablespoon granulated garlic or 1 1/2 tsp. garlic powder 2 cubes chicken bouillon, crushed 2 teaspoon cayenne pepper 1 teaspoon kosher salt 3 tablespoon lemon juice 1 tablespoon minced shallot 1 tablespoon grated fresh ginger 1 teaspoon honey 1 teaspoon yellow mustard 7 tablespoon olive oil 8 ounce carrots, peeled and cut into 1 1/2-inch lengths 8 ounce sweet potatoes, peeled and cut into 1-inch chunks 8 ounce delicata squash, seeded and cut into 1-inch chunks 3 cup torn fresh escarole or spinach 2 scallions, thinly sliced Chopped peanuts (optional) Directions For suya spice mix: In a small bowl combine powdered peanut butter, ground ginger, paprika, onion powder, granulated garlic, bouillon, cayenne, and kosher salt. (Spice mix can be stored in an airtight container at room temperature up to 3 months.) For vinaigrette: In another small bowl whisk together lemon juice, shallot, grated ginger, 1 tsp. spice mix, the honey, and mustard. Let stand 15 minutes. Whisk in 5 Tbsp. of the olive oil until emulsified. Preheat oven to 425°F. Line a shallow baking pan with foil. In a large bowl toss carrots, sweet potato, and squash with remaining 2 Tbsp. olive oil to coat. Add 3 Tbsp. of the spice mix; toss again. Arrange vegetables in an even layer in prepared pan. Roast 25 minutes or until browned and tender. Let cool slightly, then drizzle with 2 Tbsp. of the vinaigrette; toss to coat. Serve vegetables over escarole and scallions with remaining dressing. If you like, sprinkle with peanuts and additional spice mix. Makes 4 servings. Tips Powdered peanut butter is our shortcut for the ground peanuts traditionally found in suya. Look for it next to regular peanut butter at your grocery store. Rate it Print Nutrition Facts (per serving) 322 Calories 25g Fat 28g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 322 % Daily Value * Total Fat 25g 32% Saturated Fat 3g 15% Sodium 242mg 11% Total Carbohydrate 28g 10% Total Sugars 9g Protein 3g Vitamin C 15.3mg 77% Calcium 83mg 6% Iron 1.5mg 8% Potassium 743mg 16% Folate, total 78.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.