Fall Squash Salad Recipe
pine nuts | cherry | mixed greens | pear-miso vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Toss the cubes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together the miso paste, rice vinegar, honey, and olive oil until smooth. Adjust seasoning with salt and black pepper to taste.
- 3
Assemble the Salad
In a large bowl, combine the mixed greens, roasted squash, cherry tomatoes, and sliced pear. Drizzle the pear-miso vinaigrette over the salad and toss gently to combine.
- 4
Garnish
Top the salad with toasted pine nuts and serve immediately.
