Seasonal Fall Salad with Miso-Maple Butternut Squash

This may be the best fall salad ever!

Filled with butternut squash, apples, dried cherries, pomegranate seeds, and hearty bulgur, it is healthy, delicious, and filling!

Just add protein and you have a complete and healthy meal!

Ingredients:

For the Squash:

1 pound butternut squash, cubed

1 Tbsp white miso

2 tsp maple syrup

2 tsp olive oil

salt and pepper

For the Dressing:

3 Tbsp red wine vinegar

2 tsp dijon mustard

2 Tbsp maple syrup

salt and pepper to taste

For the salad:

4 cups arugula (or lettuce of your choice)

1 cup cooked barley (or similar grain)

1 Honeycrisp apple, chopped

1/4 cup dried cherries

1/4 cup pomegranate seeds

Combine the miso, maple syrup, olive oil, salt, and pepper in a large bowl. Add the cubed squash and toss to coat well. Place butternut squash on a baking sheet and bake at 425 degrees for about 20 minutes or until golden brown and crispy on the edges.

Make the dressing by combining all ingredients.

Place the arugula in a large bowl, Toss with the roasted butternut squash, dried cherries, pomegranate seeds, and chopped apple.

Top with the barley and serve with dressing.

Makes 4 servings.

Nutritional information per serving:

Calories - 240

Carbohydrates - 51 grams

Protein - 3 grams

Fat - 2.5 grams