Fall Harvest Salad Recipe
Maple-miso butternut squash puree, bacon, arugula, red onion, goat cheese, mozzarella, spicy honey.
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Ingredients
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Squash Puree
Salad Ingredients
Method
Squash Puree Preparation
- 1
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes until tender.
- 2
Make the Puree
Once the squash is roasted and cool enough to handle, scoop the flesh into a blender. Add maple syrup and miso paste. Blend until smooth and creamy. If needed, add a little water to reach desired consistency.
Salad Assembly
- 3
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove and let cool on paper towels, then crumble into pieces.
- 4
Prepare the Salad Base
In a large bowl, add the arugula as the base for the salad.
- 5
- 6
Drizzle with Puree and Honey
Spoon the butternut squash puree over the salad and drizzle with spicy honey for an added kick.
- 7
Serve
Gently toss the salad to combine all ingredients. Serve immediately.