Although the caramelized squash in this recipe stands on its own, it takes the salad to a new level. This salad checks all the boxes for seasonality and layers of texture and flavor. It can serve as a side dish, a main course, or individual salads for a week’s worth of lunches. The ingredients in the salad are listed for inspiration—use any combination or use them all—but substitutions are absolutely acceptable, including different varieties of winter squash. Store the roasted butternut squash in the refrigerator for up to a week and toss with salad and dressing when ready to serve.
Miso-Roasted Butternut Squash and Harvest Salad
Adapted from Simply Recipes
Servings: 4
Ingredients
Squash
- 1 small butternut squash (about 2 pounds), peeled, seeded, and chopped into 1/2-inch cubes
- 2 tablespoons yellow or white miso
- 1 tablespoon maple syrup
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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
Salad
- 4 cups arugula or other leafy greens
- 1 cup cooked whole grains, like wheat berries, farro, or wild rice
- 1 apple, cored and diced
- 1/4 cup dried cranberries
- 1/4 cup pepitas or piñon nuts
- 1/4 cup goat cheese, crumbled
- Arils from 1 pomegranate
Instructions
Squash
- Preheat oven to 425°F. Lightly brush two baking sheets with 1 tablespoon of olive oil.
- In a large bowl, whisk together the miso, maple syrup, remaining 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, turning the squash at the 15-minute mark.
Dressing
- Mix together all ingredients in a small jar and shake well to emulsify.
Salad
- Toss the roasted squash (hot, warm, or cold), dressing, and remaining salad ingredients in a large bowl. Serve immediately.
