Name: Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: For Squash:; 1 small butternut squash; 2 tbsp yellow or white miso; 1 tbsp maple syrup; 3 tbsp olive oil; ¼ tsp salt; ¼ tsp pepper; For Dressing:; 1½ tbsp red wine vinegar; 1 tsp dijon mustard; 1 tbsp maple syrup; ¼ cup extra virgin olive oil; salt and pepper; For Salad:; 4 cups arugula; 1 cup cooked whole grains; 1 crisp apple; ¼ cup dried cranberries; ¼ cup pepitas; arils of one pomegranate

This Harvest Salad with Miso-Maple Roasted Butternut Squash recipe brings together the flavors of fall in a healthy and hearty dish. The sweetness of the butternut squash, paired with the tanginess of the miso-maple glaze, perfectly complements the freshness of the salad. The combination of whole grains, arugula, apple, cranberries, pepitas, and pomegranate adds a burst of colors and textures, making this salad not only delicious but visually appealing as well.

Photos of Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe

This recipe includes a few ingredients that might not be in your everyday pantry. Miso, a staple in Japanese cooking, is a fermented soybean paste that adds a savory, umami flavor. It's commonly found in the international aisle of supermarkets or in Asian grocery stores. Similarly, pepitas, or pumpkin seeds, and pomegranate arils might not be part of your usual shopping list but can be found in the produce or snack aisle. Lastly, any whole grain can be used for this recipe -- quinoa, farro, or bulgur would all work well.

Ingredients for Harvest Salad with Miso-Maple Roasted Butternut Squash

Butternut squash: A type of winter squash that has a sweet, nutty taste.

Miso: A rich, salty condiment that gives your dishes a depth of flavor.

Maple syrup: Adds a touch of natural sweetness to the dish.

Olive oil: Used for roasting the squash and making the dressing.

Red wine vinegar: Adds a tangy kick to the dressing.

Dijon mustard: Provides a bit of heat and complexity to the dressing.

Arugula: A peppery, leafy green that forms the base of the salad.

Whole grains: Adds a satisfying, nutty texture to the salad.

Apple: Brings a fresh, sweet crunch to the salad.

Dried cranberries: Offers a tart, sweet element to balance the flavors.

Pepitas: Gives a nice crunch and added nutrition to the salad.

Pomegranate arils: These juicy seeds add a pop of sweetness and a festive look.

One reader, Barby Sierra says:

This harvest salad with miso-maple roasted butternut squash recipe is a game-changer! The combination of flavors is simply divine. The miso-maple roasted butternut squash adds a delightful sweetness, and the dressing ties everything together perfectly. It's a refreshing and satisfying salad that's become a new favorite in my household.

Barby Sierra

Essential Techniques for Making Harvest Salad

Roasting the squash: The process of roasting the squash involves cutting the butternut squash into cubes, tossing them with a miso-maple marinade, and then baking them in the oven until they are golden brown and crispy at the edges.

Making the dressing: This involves combining red wine vinegar, Dijon mustard, maple syrup, and extra virgin olive oil in a jar and shaking well to emulsify, creating a flavorful dressing for the salad.

Assembling the salad: This step involves tossing the roasted squash, dressing, and other salad ingredients together in a large salad bowl, ensuring that all components are evenly coated with the dressing before serving.

How To Make Harvest Salad with Miso-Maple Roasted Butternut Squash

Fall flavors abound in this harvest salad with miso-glazed squash. To add more texture, there are apples, arugula, pumpkin seeds, & cranberries too.

Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

For Squash:

2lbsbutternut squash,peeled, seeded and cubed into ½ inch chunks
2tbspmiso,(yellow or white)
1tbspmaple syrup
3tbspolive oil,divided
¼tspsalt
¼tsppepper

For Dressing:

1½tbspred wine vinegar
1tspdijon mustard
1tbspmaple syrup
¼cupextra virgin olive oil
salt and pepper,to taste

For Salad:

4cupsarugula
1cupcooked whole grains,(like oat groats or wild rice)
1apple,cored and diced
¼cupdried cranberries
¼cuppepitas,(green pumpkin seeds)
½cuparils of one pomegranate

Instructions

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.

Nutrition

Calories: 529.02kcal
Fat: 29.39g
Saturated Fat: 4.27g
Trans Fat: 0.01g
Monounsaturated Fat: 18.90g
Polyunsaturated Fat: 4.87g
Carbohydrates: 66.14g
Fiber: 9.49g
Sugar: 24.73g
Protein: 8.04g
Sodium: 997.31mg
Calcium: 178.40mg
Potassium: 1141.88mg
Iron: 3.56mg
Vitamin A: 1232.60µg
Vitamin C: 55.14mg

Pro Tip for Perfecting Your Harvest Salad

When roasting the butternut squash, ensure to spread the pieces out on the baking sheet with plenty of room in between. This allows the heat to circulate evenly, resulting in a more uniform caramelization. Overcrowding the pan can cause the squash to steam instead of roast, preventing that desired crispy edge. Additionally, turning the squash halfway through the cooking time can also enhance the caramelization process.

Time-Saving Tips for Preparing This Harvest Salad Recipe

Prep ahead: Chop and roast the butternut squash in advance to save time. Store it in an airtight container in the refrigerator until ready to use.

Multi-task: While the squash is roasting, prepare the dressing and assemble the other salad ingredients to make the most of your time in the kitchen.

Invest in pre-cut squash: To save even more time, consider purchasing pre-cut butternut squash from the grocery store. This can significantly cut down on prep time.

Use a food processor: Consider using a food processor to quickly chop the butternut squash into uniform pieces, saving time on manual chopping.

Batch cooking: Cook a larger batch of whole grains and store the extra in the refrigerator for future use in salads or other dishes.

Substitute Ingredients For Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe

butternut squash - Substitute with acorn squash: Acorn squash has a similar sweet and nutty flavor, and it can be roasted in the same way as butternut squash.
yellow or white miso - Substitute with soy sauce: Soy sauce can provide a similar umami flavor and saltiness to the dish.
arugula - Substitute with baby spinach: Baby spinach has a similar mild and slightly peppery flavor, making it a good substitute for arugula in salads.
dried cranberries - Substitute with dried cherries: Dried cherries have a similar tartness and sweetness, and can add a pop of flavor to the salad.
pomegranate arils - Substitute with diced strawberries: Diced strawberries can provide a similar burst of sweetness and juiciness to the salad.

Presentation Tips for a Stunning Harvest Salad

Elevate the plating: When presenting the harvest salad with miso-maple roasted butternut squash, focus on creating an elegant and visually appealing arrangement. Use a large, shallow bowl or platter to showcase the vibrant colors and textures of the salad components.
Incorporate height and layers: Build the salad in layers, starting with a bed of arugula and whole grains, then adding the miso-maple roasted butternut squash on top. Arrange the crisp apple slices, dried cranberries, and pepitas in a visually appealing manner, creating height and dimension.
Highlight the roasted squash: Place the beautifully caramelized and crispy-edged butternut squash pieces strategically throughout the salad, ensuring they are prominently displayed to showcase their flavor and texture.
Garnish with pomegranate arils: Sprinkle the vibrant pomegranate arils over the salad just before serving to add a burst of color and a delightful pop of juicy sweetness.
Drizzle the dressing with precision: Use a small spoon or squeeze bottle to drizzle the maple-dijon vinaigrette over the salad with precision, ensuring each component receives a balanced and flavorful coating.
Emphasize balance and harmony: Pay attention to the overall composition, ensuring a harmonious balance of flavors, colors, and textures in every aspect of the presentation.

Essential Kitchen Tools for Making Harvest Salad with Miso-Maple Roasted Butternut Squash

Baking sheets: These are flat metal sheets used for baking and roasting in the oven. They provide a surface for the food to cook evenly and prevent it from sticking to the oven racks.
Large bowl: A large bowl is essential for mixing and tossing ingredients together, especially when preparing salads or marinating foods. It provides ample space for thorough mixing without spilling.
Whisk: A whisk is a kitchen tool used for blending ingredients together, such as mixing the miso, maple syrup, olive oil, salt, and pepper for the roasted butternut squash.
Small jar: A small jar is used for making and storing the salad dressing. It allows for easy mixing of the dressing ingredients and can be sealed for shaking to emulsify the mixture.
Salad bowl: This is a large bowl specifically designed for tossing and serving salads. It provides enough space to mix the salad ingredients without spilling over the edges.
Baking sheets: These are flat metal sheets used for baking and roasting in the oven. They provide a surface for the food to cook evenly and prevent it from sticking to the oven racks.
Large bowl: A large bowl is essential for mixing and tossing ingredients together, especially when preparing salads or marinating foods. It provides ample space for thorough mixing without spilling.
Whisk: A whisk is a kitchen tool used for blending ingredients together, such as mixing the miso, maple syrup, olive oil, salt, and pepper for the roasted butternut squash.
Small jar: A small jar is used for making and storing the salad dressing. It allows for easy mixing of the dressing ingredients and can be sealed for shaking to emulsify the mixture.
Salad bowl: This is a large bowl specifically designed for tossing and serving salads. It provides enough space to mix the salad ingredients without spilling over the edges.

Storage and Freezing Guidelines for Harvest Salad

The harvest salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving to prevent the greens from wilting.
If you want to prepare the roasted butternut squash ahead of time, you can store it in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven or microwave before adding it to the salad.
The dressing can be made in advance and stored in a jar or airtight container in the refrigerator for up to 1 week. Shake well before using.
To freeze the roasted butternut squash, let it cool completely, then transfer it to a freezer-safe container or resealable bag. It can be frozen for up to 3 months. Thaw the squash in the refrigerator overnight before reheating and adding it to the salad.
The other salad components, such as the arugula, whole grains, apple, dried cranberries, pepitas, and pomegranate arils, are best added fresh and not suitable for freezing.

How to Reheat Leftover Harvest Salad

The best way to reheat leftover harvest salad with miso-maple roasted butternut squash is to separate the components and reheat them individually. This will help maintain the texture and flavor of each ingredient.
Start by removing the roasted butternut squash from the salad and placing it on a baking sheet lined with parchment paper. Preheat your oven to 350°F (175°C) and reheat the squash for 5-7 minutes, or until it's warmed through and slightly crispy on the edges.
If your salad contains any cooked whole grains, such as quinoa or farro, place them in a microwave-safe bowl and heat them for 1-2 minutes, stirring halfway through, until they're warm.
For the arugula and other delicate greens, it's best not to reheat them, as they may wilt and become soggy. Instead, place them in a large serving bowl and allow them to come to room temperature.
If your salad includes pomegranate arils, dried cranberries, pepitas, or any other toppings, set them aside at room temperature until you're ready to reassemble the salad.
To reheat the miso-maple dressing, place it in a small saucepan over low heat and warm it gently, stirring occasionally, until it's just heated through. Be careful not to overheat the dressing, as this may cause the olive oil to separate or the maple syrup to caramelize.
Once all the components are warmed, reassemble the salad by placing the arugula in the serving bowl, followed by the warm whole grains and roasted butternut squash. Drizzle the heated dressing over the top, and finish with the reserved toppings, such as pomegranate arils, dried cranberries, and pepitas.
If you prefer a cold salad, you can simply remove the salad from the refrigerator about 15-20 minutes before serving to allow it to come to room temperature. This will help the flavors to develop and the dressing to become more fluid.

Interesting Fact About Harvest Salad with Miso-Maple Roasted Butternut Squash

The butternut squash used in this recipe is a great source of vitamin A, which is essential for maintaining healthy vision, skin, and immune function. It also provides a good amount of vitamin C, potassium, and fiber, making it a nutritious addition to this harvest salad.

Is Making Harvest Salad at Home Cost-Effective?

This harvest salad with miso-maple roasted butternut squash recipe is quite cost-effective for a household. The main ingredients, such as butternut squash, arugula, and apples, are generally affordable and widely available. The addition of whole grains and pepitas adds nutritional value without breaking the bank. The approximate cost for a household of 4 people is around $15-20, making it a budget-friendly option. Overall Verdict: 9/10.

Is This Harvest Salad Recipe Healthy?

The harvest salad with miso-maple roasted butternut squash is a nutritious and well-balanced dish. The salad is packed with nutrient-dense ingredients like arugula, which is rich in vitamins A, C, and K, and butternut squash, an excellent source of fiber, potassium, and vitamin A. The whole grains provide complex carbohydrates and additional fiber, while the apple and pomegranate offer antioxidants and natural sweetness. The pepitas and cranberries contribute healthy fats and a touch of protein.

However, there are a few areas where the recipe could be improved to make it even healthier:

Reduce the amount of oil used in the dressing and for roasting the squash to lower the overall calorie and fat content
Opt for a lower-sodium variety of miso paste to decrease the dish's salt content
Consider using a lighter vinegar, such as apple cider vinegar, in the dressing to reduce the acidity and enhance the salad's digestibility

To further elevate the nutritional value of this already healthy salad, you could:

Add more leafy greens, such as spinach or kale, to increase the vitamin and mineral content
Include a lean protein source, like grilled chicken or tofu, to make the salad more satiating and balanced
Experiment with different types of whole grains, such as quinoa or farro, to vary the texture and nutrient profile
Sprinkle some fresh herbs, like parsley or cilantro, to add a burst of flavor and additional antioxidants

Editor's Opinion on This Delightful Harvest Salad

The combination of miso-maple roasted butternut squash, crisp apple, arugula, and pomegranate arils in this harvest salad creates a delightful mix of flavors and textures. The miso-maple roasted butternut squash adds a savory-sweet element, while the dressing ties everything together with its tangy and slightly sweet notes. The addition of whole grains, dried cranberries, and pepitas provides a satisfying crunch and depth of flavor. Overall, this recipe offers a well-balanced and visually appealing dish that is perfect for the autumn season.

Enhance Your Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the savory miso-maple roasted butternut squash.

Grilled Asparagus with Lemon Zest: Tender grilled asparagus spears topped with fresh lemon zest, adding a bright and citrusy flavor to complement the rich and sweet butternut squash.

Cranberry Orange Quinoa Pilaf: A fluffy quinoa pilaf with pops of tart cranberries and zesty orange, providing a refreshing contrast to the hearty roasted squash.

Honey Glazed Carrots with Thyme: Tender carrots glazed in sweet honey and aromatic thyme, offering a delightful balance of sweetness and earthy herb flavors alongside the miso-maple butternut squash.

Similar Recipes to Try If You Love This Harvest Salad

Savory Mushroom Risotto: Indulge in the rich and creamy flavors of this classic Italian dish, featuring tender Arborio rice and earthy mushrooms.

Citrus Glazed Salmon: Satisfy your seafood cravings with this zesty and flavorful dish, featuring succulent salmon fillets and a tangy citrus glaze.

Grilled Peach and Prosciutto Salad: Enjoy the perfect balance of sweet and savory with this refreshing salad, featuring juicy grilled peaches, salty prosciutto, and crisp mixed greens.

Coconut Curry Lentil Soup: Warm up with a bowl of this aromatic and comforting soup, featuring hearty lentils and a fragrant coconut curry broth.

Berry Chia Seed Pudding: Treat yourself to a healthy and delicious dessert with this creamy chia seed pudding, topped with a medley of fresh berries.

Appetizer and Dessert Pairings for Harvest Salad with Miso-Maple Roasted Butternut Squash

Appetizers:

Stuffed Mushrooms: Savory mushrooms filled with a rich and creamy cheese mixture, topped with a crispy breadcrumb crust.

Caprese Skewers: Fresh mozzarella, juicy cherry tomatoes, and fragrant basil, drizzled with balsamic glaze for a bite-sized taste of Italy.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth!

Apple Crisp: Enjoy the warm and comforting flavors of baked apples, cinnamon, and oats in this delicious apple crisp. Top it off with a scoop of vanilla ice cream for a delightful treat.

Why trust this Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe:

This recipe is a testament to the perfect fusion of flavors and textures. The miso-maple roasted butternut squash brings a delightful umami richness, balanced by the sweetness of maple syrup and the earthy notes of olive oil. The dressing, with its harmonious blend of red wine vinegar and extra virgin olive oil, elevates the salad to a new level of sophistication. The addition of arugula, whole grains, crisp apple, dried cranberries, pepitas, and pomegranate arils creates a symphony of flavors and colors, promising a delightful culinary experience.

Want to share your experience making this Harvest Salad with Miso-Maple Roasted Butternut Squash or discuss the recipe further? Join the conversation in our Recipe Sharing forum!

FAQ:

Can I use a different type of squash for this recipe?

Yes, you can definitely use a different type of squash for this recipe. Acorn squash or kabocha squash would work well as substitutes for butternut squash.

Can I prepare the squash in advance and store it for later use?

Absolutely! You can roast the squash in advance and store it in an airtight container in the refrigerator for up to 3 days. Just reheat it in the oven before using it in the salad.

What can I use as a substitute for arugula in the salad?

If you're not a fan of arugula, you can use baby spinach, mixed greens, or even shredded kale as a substitute. The key is to use a leafy green with a slightly peppery or robust flavor.

Can I make the dressing ahead of time?

Yes, you can prepare the dressing ahead of time. Store it in a sealed jar or container in the refrigerator for up to a week. Just give it a good shake before using it on the salad.

Can I omit the dried cranberries and pomegranate arils from the salad?

Certainly! If you prefer to omit the dried cranberries and pomegranate arils, you can substitute with other dried fruits like raisins or apricots, and add a bit of extra crunch with some chopped nuts or seeds.