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Harvest Salad with Miso-Maple Roasted Butternut Squash

Harvest Salad with Miso-Maple Roasted Butternut Squash
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  • Cusine



1 small butternut squash , 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

1 1/2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Salt and pepper to taste

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

Arils of one pomegranate


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.

Mix together all ingredients in a small jar and shake well to emulsify.

Toss the roasted squash , the dressing, and the remaining salad ingredients together in a large salad bowl. Serve immediately.