Miso Roasted Acorn Squash + Pomegranate Salad
Ingredients
Acorn Squash
-
1
medium
acorn squash, sliced ½-inch thick
-
1
tablespoon
molasses
-
1
tablespoon
rounded white miso
-
2
tablespoons
maple syrup
-
2
tablespoons
coconut oil, melted
-
to taste
black pepper
Salad + Dressing
-
6
cups
baby kale
-
1
tablespoon
sesame seeds
-
2
tablespoons
parmesan cheese
-
2
cups
pomegranate juice
-
¼
cup
molasses
-
1
tablespoon
rice vinegar
-
¼
cup
sesame oil
-
1-2
teaspoons
hot chile sesame oil
-
1
tablespoon
fresh ginger
-
½
teaspoon
salt and pepper
-
arils from 1
pomegranate
Waffled Cheddar Apple Grilled Cheese Triangles
-
2
tablespoons
butter
-
2
sesame seed bagels
-
4
slices
sharp cheddar cheese
-
½
slice
small green apple, thinly sliced
-
¼
cup
tahini
Instructions
- Preheat the oven to 425°F.
- Whisk together molasses, white miso, maple syrup, and melted coconut oil in a large bowl, then add a pinch of pepper.
- Add the sliced acorn squash to the mixture and toss to coat.
- Spread the squash on a baking sheet in a single layer and roast for 35 to 45 minutes, flipping halfway through.
- Meanwhile, prepare the dressing by boiling pomegranate juice in a saucepan until reduced to about ¾ cup, then remove from heat.
- Stir in molasses, vinegar, sesame oil, hot chile sesame oil, fresh ginger, salt, and pepper, then add ¼ cup pomegranate arils.
- Preheat a waffle maker to medium-low heat and butter the outside of the bagels.
- Assemble the grilled cheese by adding cheddar, apple slices, and tahini inside the bagels, then grill in the waffle maker for 2-3 minutes until crisped.
- Divide the kale among plates, sprinkle with remaining pomegranate arils, drizzle with dressing, and top with roasted squash and grilled cheese quarters.
- Serve warm, drizzling with more dressing if desired.
Nutrition Facts (estimated)
Servings
6
Calories
453
Total fat
22g
Total carbohydrates
54g
Total protein
12g
Sodium
500mg
Cholesterol
30mg
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