Winter Salad with Maple and Miso Roasted Delicata Squash
- Total Time: 40 minutes
- Yield: 4 servings 1x
Our ideal hearty fall and winter salad! The squash is roasted with maple syrup and miso paste, resulting in a perfectly salty-sweet bite that’s complemented by bright pomegranate seeds and a tangy dressing. It’s a salad that doesn’t feel like a salad.
Delicata squash is a small oblong-shaped squash with yellow skin and green or orange stripes. It is particularly sweet and nutty in flavor and is most commonly cooked in the oven. We love working with delicata squash because not only is it delicious and so nutritious, but it is also one of the easiest squashes to cook with thanks to its thin, edible skin (no peeling required!).
If you can’t find Delicata squash, use any squash you like! Butternut, Kabocha, and acorn would be lovely in this salad (just make sure you take the skin off of those).
- 1 bunch kale, de-stemmed and torn into bit sized pieces
- 4 cups arugula, spinach, or mixed greens
- 2 1/2 cups delicata squash (from 1 large delicata squash or 2 small)
- 1 cup farro (you can substitute another grain if you prefer)
- 1/2 cup red onion, very thinly sliced (from 1/2 a red onion)
- 1/4 cup pomegranate seeds
- 1/2 cup toasted walnuts or macadamia nuts
- 2 tablespoon white miso paste
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
For the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
- 1/2 teaspoon fresh or dried thyme
- Prepare the salad dressing by whisking all ingredients together in a small bowl until thick and creamy. Set aside.
- Preheat oven to 400F. Line a baking sheet with parchment paper. Cut ¼ inch off each end of the delicata squash, then cut it in half lengthwise. Using a spoon, scoop out the seeds. Slice the squash into ½ inch semi-circle pieces leaving the skin on. The skin is edible and softens once baked.
- In a medium bowl, whisk together the miso, maple syrup, 1 tablespoon olive oil, salt, and pepper. Add the sliced squash to the bowl and toss to coat the pieces evenly. Spread the squash onto the prepared baking sheet in a single layer. Place baking sheet in preheated oven and bake for 20-30 minutes or until the squash is fork-tender. Remove from oven and set aside to cool.
- Meanwhile, prepare the farro. In a medium saucepan, combine farro, 2 cups water, and ½ teaspoon salt. Bring to a boil then reduce to a simmer and let cook, covered, until the liquid is completely absorbed by the farro, about 25-30 minutes. When the farro is cooked, remove from heat and set aside to cool.
- In a large salad bowl, combine the kale and arugula, cooled maple-miso squash, farro, sliced red onion, pomegranate seeds, and toasted nuts. Pour dressing over top and toss to coat.