Whisk ¼ cup each lime juice, orange juice and vegetable oil, ¼ teaspoon sugar and a pinch of cayenne in a large bowl; season with salt and black pepper. Add ⅓ cup golden raisins. Add 12 ounces each shredded peeled butternut squash and celery root. Let stand 10 minutes. Top with chopped mint and pepitas.
Boil one 14-ounce package frozen edamame as the label directs. Heat 1 teaspoon vegetable oil in a small nonstick skillet over medium heat. Add 2 minced garlic cloves; cook 30 seconds. Add 3 tablespoons sweet chili sauce, 2 tablespoons soy sauce, 2 teaspoons rice vinegar and ½ teaspoon sriracha; cook 1 to 2 minutes. Pour over the edamame; top with chopped peanuts.
Cook 1½ pounds carrots (thinly sliced on an angle) in boiling salted water until tender, 3 to 5 minutes. Drain and blot dry. In a large bowl, whisk 2 tablespoons lemon juice, 1 tablespoon harissa, 1 teaspoon honey and ¼ teaspoon each ground cumin and coriander. Whisk in 3 tablespoons olive oil. Add the carrots and toss; season with salt and pepper. Add ½ cup chopped cilantro.
Brown 4 halved heads endive, cut-side down, in olive oil in a large nonstick skillet over medium-high heat, 3 minutes. Flip, season with salt and add 3 tablespoons white balsamic vinegar and 1 teaspoon brown sugar. Cook, swirling to dissolve. Add ¾ cup chicken broth, 2 thyme sprigs, 1 bay leaf and ½ teaspoon kosher salt. Bring to a simmer, then cover and cook 15 minutes. Top with thyme.