Harvest Salad with Miso-Maple Roasted Butternut Squash

Ingredients

• 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

Directions

1. Preheat your oven to 425F. Brush two baking sheets lightly with about 1 tablespoon of olive oil.
2. In a large bowl, whisk the miso, maple syrup, the rest of the oil, salt, and pepper until smooth. Add the butternut squash cubes and toss until they’re well coated.
3. Divide the squash between the baking sheets, spreading the pieces out so they have plenty of space. Bake for 25 minutes, or until the squash is golden brown with crisp edges. If you want a little more caramelization, turn the squash at the 15-minute mark.
4. For the dressing, combine all ingredients in a small jar and shake well until emulsified.
5. In a large salad bowl, toss together the roasted squash, whether hot, warm, or cool, with the dressing and the remaining salad ingredients. Serve immediately.