Ingredients
2lbsbutternut squash,peeled, seeded and cubed into ½ inch chunks
2tbspmiso,(yellow or white)
1tbspmaple syrup
3tbspolive oil,divided
¼tspsalt
¼tsppepper
1½tbspred wine vinegar
1tspdijon mustard
1tbspmaple syrup
¼cupextra virgin olive oil
salt and pepper,to taste
4cupsarugula
1cupcooked whole grains,(like oat groats or wild rice)
1apple,cored and diced
¼cupdried cranberries
¼cuppepitas,(green pumpkin seeds)
½cuparils of one pomegranate
Preparation
Preheat oven to 425 degrees F. 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 the dressing ingredients in a small jar and shake well to emulsify.
Toss the roasted squash (hot, warm, or cool), the dressing, and the remaining salad ingredients together in a large salad bowl. Serve immediately.
