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Harvest Salad with Miso-Maple Roasted Butternut Squash! Toss with greens, apples, cooked grains, pepitas, dried cranberries, and pomegranate arils. Makes a great lunch, too.
Photography Credit:Sabrina Modelle
This vibrant harvest salad is filled with fall’s best ingredients. Butternut squash gets roasted with maple and miso, then tossed with crisp apples, dried cranberries, earthy pumpkin seeds, fresh pomegranate seeds, and a maple-Dijon vinaigrette.
The result is a salad that feels like fall on a plate!
This vegan and gluten free salad is hearty enough so be served as a main course any night of the week, but also pretty enough to make an appearance on your holiday table.
The sweet earthiness of maple and miso are a fantastic flavor combination with the butternut squash. In the oven, the squash caramelizes like a dream – we call this “squash candy” at hour house. I often roast extra butternut squash so I have it on hand and can use it to make easy lunch salads throughout the week.
For the grain in this recipe, I like to use gluten-free whole oat groats, but wild rice is also fantastic. If you don’t need to eat gluten-free, then barley, farro, or any other or any other hearty, chewy grain would be a great fit here, too.
Feeling like you need a dose of protein? Add a hard-boiled egg and a bit of blue cheese for a boost.
Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe
Yellow, white or any mellow variety of miso will work for this dish. I used chickpea miso because it's both mellow and soy-free.
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)
1 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.
2 Make the dressing: Mix together all ingredients in a small jar and shake well to emulsify.
3 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.
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