Adapted from The Happy Cook (Photo by Sasha Israel)
1/3 cup of pecan pieces, roughly chopped
2 sweet potatoes, quartered lengthwise, sliced into 1/2-inch-thick pieces (kabocha, delicata, and pumpkin work well)
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon crushed chile flakes
1 cup finely chopped cauliflower florets
1/4 cup finely chopped fresh flat-leaf parsley (leaves and stems)
1/2 small shallot, minced
Zest and juice of 1/2 lime
1/2 cup of fresh grapes (or Bing cherries when in season), half, de-seeded or 1/4 cup dried cherries
Flaky sea salt
Preheat the oven to 375 F
Place the pecans on a rimmed baking sheet and toast until fragrant and golden brown, 7 to 8 minutes. Transfer to a plate and set aside.
Place the sweet potatoes or squash on the baking sheet and drizzle with 1 tablespoon of the oil. Sprinkle with 1 teaspoon of the kosher salt and the chile flakes and roast for 30 to 35 minutes, until browned and tender, turning the potatoes or squash midway through cooking. Transfer them to a platter.
Place the pecans in a medium bowl. Stir in the cauliflower, parsley, shallot, lime zest, lime juice, and the remaining 2 tablespoons oil and 1/2 teaspoon kosher salt.
Serve the pecan mix over the sweet potatoes and sprinkle with the grapes (or cherries) and flaky sea salt.