Harvest Salad with Miso-Maple Roasted Butternut Squash! Toss with greens, apples, cooked grains, pepitas, dried cranberries, and pomegranate arils. Best fall salad EVER. Makes a fantastic lunch, too.
This vibrant harvest salad is crammed with fall’s greatest components. Butternut squash will get roasted with maple and miso, then tossed with crisp apples, dried cranberries, earthy pumpkin seeds, recent pomegranate seeds, and a maple-Dijon French dressing.
The result’s a salad that appears like fall on a plate!
This vegan and gluten free salad is hearty sufficient so be served as a foremost course any night time of the week, but in addition fairly sufficient to make an look in your vacation desk.
The candy earthiness of maple and miso are a improbable taste mixture with the butternut squash. In the oven, the squash caramelizes like a dream – we name this “squash candy” at hour home. I usually roast further butternut squash so I’ve it available and may use it to make simple lunch salads all through the week.
For the grain on this recipe, I like to make use of gluten-free entire oat groats, however wild rice can be improbable. If you don’t must eat gluten-free, then barley, farro, or another or another hearty, chewy grain can be a fantastic match right here, too.
Feeling such as you want a dose of protein? Add a hard-boiled egg and a little bit of blue cheese for a lift.
Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe
Yellow, white or any mellow number of miso will work for this dish. I used chickpea miso as a result of it is each mellow and soy-free.
For the squash:
- 1 small butternut squash (about 2 kilos), peeled, seeded and cubed into half of inch chunks
- 2 tablespoons yellow or white miso
- 1 tablespoon maple syrup
- three tablespoons olive oil, divided
- 1/four teaspoon salt
- 1/four teaspoon pepper
For the dressing:
- 1 half of tablespoons purple wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- 1/four cup extra-virgin olive oil
- Salt and pepper to style
For the salad:
- four cups arugula
- 1 cup cooked entire grains, like oat groats or wild rice
- 1 crisp apple, cored and diced
- 1/four cup dried cranberries
- 1/four cup pepitas (inexperienced pumpkin seeds)
- Arils of 1 pomegranate (about half of cup)
1 Roast the squash: Preheat oven to 425F. Lightly brush two baking sheets with about 1 tablespoon of olive oil.
In a big bowl, whisk collectively miso, maple syrup, the remainder of the oil, salt, and pepper. Add butternut squash cubes, and toss to coat.
Spread squash out onto baking sheets with loads of room between items. Bake for 25 minutes or till golden brown and crispy on the edges. For extra caramelization, flip the squash on the 15-minute mark.
2 Make the dressing: Mix collectively all components in a small jar and shake properly to emulsify.
three Assemble the salad: Toss the roasted squash (sizzling, heat, or cool), the dressing, and the remaining salad components collectively in a big salad bowl. Serve instantly.
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