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Miso Roasted Acorn Squash and Pomegranate Salad

fall salad recipes
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Thank you Half-Baked Harvest for the recipe!

Ingredients

Acorn Squash: 

  • 1-inch medium acorn squash (sliced ½-inch thick, seeds removed)

  • 1 Tbsp molasses

  • 1 Tbsp rounded white miso 

  • 2 Tbsp maple syrup 

  • 2 Tbsp coconut oil (melted)

  • Black pepper (to taste)

Salad & Dressing:

  • 6 cups baby kale 

  • 1 Tbsp sesame seeds

  • 2 Tbsp parmesan cheese

  • 2 cups pomegranate juice

  • ¼ cup molasses

  • 1 Tbsp rice vinegar

  • ¼ cup sesame oil 

  • 1-2 tsp hot chile sesame oil 

  • 1 Tbsp fresh ginger

  • ½ tsp salt and pepper

  • Arils from one pomegranate

Waffled Cheddar Apple Grilled Cheese Triangles: 

  • 2 Tbsp butter

  • 2 sesame seed bagels

  • 4 slices sharp cheddar cheese 

  • ½ small green apple (sliced thinly)

  • ¼ cup tahini

Instructions

  1. Preheat the oven to 425°F. 

  2. In a large bowl, whisk the molasses, white miso, maple syrup, melted coconut oil, and a pinch of pepper. Next, add the sliced acorn squash and toss to coat well. Spread the squash out in a single layer on the baking sheet and roast until the squash is tender and starts to caramelize — 35-45 minutes, flipping the squash halfway through. 

  3. Meanwhile, make the dressing. Add the pomegranate juice to a small saucepan and bring it to a boil. Simmer for 15 minutes or until the juice has been reduced to about ¾ cup. Remove the saucepan from the heat. Add the molasses, vinegar, sesame oil, hot chile sesame oil, fresh ginger, and salt and pepper. Whisk to combine and adjust the taste to your liking. Stir in the ¼ cup of pomegranate arils. 

  4. Once the squash is done cooking, preheat your waffle maker to medium-low heat. Butter the outside of your bagels. On the inside, add a slice of cheddar, a few slices of apples, and a drizzle of tahini. Add another slice of cheddar, then top half of the bagel. Repeat with the other bagel. Add one bagel at a time to the waffle maker, slowly pressing it down as it cooks. Let it cook for about 2-3 minutes or until the bagel is lightly crisp. 

  5. Divide the remaining kale among the plates. Sprinkle it with the remaining pomegranate arils and drizzle everything with the dressing. Add the roasted squash. Slice each bagel into quarters and place it over top of the salad. Drizzle with more dressing, if desired. Eat while warm!

Find it online: https://shesafullonmonet.com/fall-salad-recipes/