Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe

Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe

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



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:

  • tbspred 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


  1. 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.

  2. 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.

  3. Mix together all the dressing ingredients in a small jar and shake well to emulsify.

  4. Toss the roasted squash (hot, warm, or cool), the dressing, and the remaining salad ingredients together in a large salad bowl. Serve immediately.


  • 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
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