Roasted Miso Maple Butternut Squash Harvest Salad! Mix with vegetables, apples, cooked grains, pepitas, dried cranberries and pomegranate seeds. Best fall salad ever. Also makes a great lunch.
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This vibrant harvest salad is packed with fall’s best ingredients. Butternut squash is roasted with maple and miso, then tossed with crisp apples, dried cranberries, earthy pumpkin seeds, fresh pomegranate seeds, and a maple Dijon vinaigrette.
This vegan and gluten-free salad is hearty enough to be served as a main course any night of the week, but pretty enough to make an appearance on your holiday table.
The sweet earthiness of maple and miso is a fantastic flavor combination with the butternut squash. In the oven, the pumpkin caramelizes like a dream – we call it “Squash Candy” in the hour house. I often roast extra butternut squash so I have it on hand to use in easy lunch salads throughout the week.
For the grains in this recipe, I like to use gluten-free whole grain oatmeal, but wild rice is also fantastic. Again, unless you’re on a gluten-free diet, barley, farro, or any other hearty, chewy grain would work well.
Do you feel like you need a dose of protein? Add a hard boiled egg and some blue cheese for a boost.
Harvest Salad with Roasted Miso Maple Butternut Squash
Yellow, white, or any mild miso variety works well in this dish. I used chickpea miso because it’s both soft and soy-free.
ingredients
For the pumpkin:
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1 small Butternut Squash (Above 2 lb), peeled, cored, and diced into 1/2-inch pieces
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2 tablespoon yellow or white miso
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1 tablespoon maple syrup
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3 tablespoon olive oildivided
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1/4 teaspoon Salt
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1/4 teaspoon pepper
For the dressing:
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1 1/2 tablespoon red wine vinegar
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1 teaspoon Dijon mustard
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1 tablespoon maple syrup
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1/4 Cup Extra virgin olive oil
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salt and peppertaste
For the salad:
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4 cups arugula
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1 chigh cooked whole grains, such as porridge or wild rice
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1 crisp Applecored and diced
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1/4 Cup dried cranberries
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1/4 Cup Pepitas (green pumpkin seed)
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Aril from 1 pomegranate (Above 1/2 Cup)
method
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Roast Pumpkin:
Preheat oven to 425F. Lightly brush two baking sheets with about 1 tablespoon olive oil.
In a large bowl, whisk together the miso, maple syrup, the rest of the oil, salt, and pepper. Add diced butternut squash and toss to coat.
Place the squash on baking sheets, leaving plenty of space between the pieces. Bake for 25 minutes or until golden brown and crispy on the edges. Turn the squash at the 15 minute mark for more caramelization.
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Make the dressing:
Mix all the ingredients in a small jar and shake well to emulsify.
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Assemble the salad:
Combine the roasted squash (hot, warm, or cold), the dressing, and the remaining salad ingredients in a large salad bowl. Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 479 | calories |
| 26g | Fat |
| 63g | carbohydrates |
| 6g | protein |
