halfbakedharvest4.5
Miso Roasted Acorn Squash + Pomegranate Salad w/Waffled Cheddar Apple + Tahini Grilled Cheese Triangles.
At first, I was not sure if miso and cheese would go together, but let me tell you, they do. And so deliciously well. This salad may seem crazy from the title, and look simple from the pictures, but really it's a mix of both.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●griddle
📝 Preparation Steps
1
Preheat the oven to 425 degrees F.
2
In a large bowl whisk together the molasses, white miso, maple syrup and melted coconut oil, add a pinch of pepper. Next add the sliced acorn squash, toss well to coat. Spread the squash out in a single layer on a baking sheet. Roast until squash is tender and starting to caramelize, 35 to ⏱️ 45 minutes, flipping the squash halfway through cooking.
molasses1 tablespooncup molasses1/4maple syrup2 tablespoonscoconut oil (melted)2 tablespoons
3
Meanwhile make the dressing. Add the pomegranate juice to a small sauce pan and bring to a boil. Simmer for ⏱️ 15 minutes or until the juice is reduced to about 3/4 cup. Remove from the heat. Add the molasses, vinegar, sesame oil, hot chile sesame oil, fresh ginger, salt and pepper. Whisk to combine and taste, adjust to your liking. Stir in 1/4 cup pomegranate arils.
pomegranate juice2 cupsmolasses1 tablespooncup molasses1/4fresh ginger1 tablespoon
4
Once the squash is done cooking, preheat your waffle maker to medium-low heat (or use a griddle/skillet). Butter the outside of you bagels. On the inside, add a slice of cheddar, a few slices of apples and a drizzle of tahini. Add another slice of cheddar and then the 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. Cook about ⏱️ 2-3 minutes or until the bagel is lightly crisped. Repeat with the remaining bagel.
5
Divide the kale among plates. Sprinkle with remaining pomegranate arils and drizzle with the dressing. Add the roasted squash. Slice each bagel into quarters and place over top of the salad. Drizzle with more dressing if desired. Eat while warm!
Nutrition Facts
calories
453 kcal
fat Content
33 g
serving Size
2 g
fiber Content
4 g
sugar Content
34 g
sodium Content
563 mg
protein Content
15 g
cholesterol Content
30 mg
carbohydrate Content
73 g
saturated Fat Content
13 g
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