Harvest Salad with Miso-Maple Roasted Butternut Squash

Name: Harvest Salad with Miso-Maple Roasted Butternut Squash
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 tablespoon maple syrup; 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 of one pomegranate (about 1/2 cup)

www.simplyrecipes.com

Your recipes

Harvest Salad with Miso-Maple Roasted Butternut Squash

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Roast the squash: Preheat oven to 425F. Lightly brush two baking sheets with about 1 tablespoon of olive oil. In a large bowl, whisk together miso, maple syrup, the rest of the oil, salt, and pepper. Add butternut squash cubes, and toss to coat. Spread squash out onto baking sheets with plenty of room between pieces. Bake for 25 minutes or until golden brown and crispy at the edges. For more caramelization, turn the squash at the 15-minute mark. Sabrina Modelle Sabrina Modelle Sabrina Modelle Sabrina Modelle Make the dressing: Mix together all ingredients in a small jar and shake well to emulsify. Sabrina Modelle Sabrina Modelle Assemble the salad: Toss the roasted squash (hot, warm, or cool), the dressing, and the remaining salad ingredients together in a large salad bowl. Serve immediately. Sabrina Modelle

Top similar recipes

Curated for you