adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Harvest Salad with Miso-Maple Roasted Butternut Squash
Harvest Salad with Miso-Maple Roasted Butternut Squash
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Fall-themed Harvest Salad with Miso-Maple Roasted Butternut Squash, mixed with greens, apples, grains, pepitas, cranberries, and pomegranate. Perfect for lunch!
Ingredients:
  • For the squash:
  • 1 small butternut squash (about 2 pounds), peeled, seeded and cubed into 1/2 inch chunks
  • 2 tablespoons yellow or white miso
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • For the dressing:
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • For the salad:
  • 4 cups arugula
  • 1 cup cooked whole grains, like oat groats or wild rice
  • 1 crisp apple, cored and diced
  • 1/4 cup dried cranberries
  • 1/4 cup pepitas (green pumpkin seeds)
  • Arils from one pomegranate (about 1/2 cup)
Instructions:
  • Prepare the roasted squash: Preheat the oven to 425F. Lightly coat two baking sheets with 1 tbsp of olive oil each. Combine miso, maple syrup, remaining olive oil, salt, and pepper in a large bowl. Add butternut squash cubes and toss to coat evenly. Spread the squash out on the baking sheets with space between pieces. Roast for 25 minutes until crispy and golden brown. Halfway through, flip the squash for extra caramelization.
  • Prepare the dressing by combining all ingredients in a small jar and shaking vigorously to create a smooth emulsion.
  • Combine the roasted squash, dressing, and remaining salad ingredients in a large bowl. Serve promptly.

Similar Recipes