Not only does Miso taste good its also a great source of vitamins, protein and antioxidents. So to have a salad where the dressing is made with such a nutritious ingredient is a winner. The flavours of the Miso sink into the warm butternut squash that has been gently roasted to trun all caramelly and sweet and the result is just amazing. To add a fun creamy twist to the dressing to can beat in some thick tinned coconut milk. Don't restrict this salad to just butternut squash, try roasting whatever veggies take your fancy.....a selection of mixed ones is always good and I always make sure there's some roasted garlic in it. This will keep in the fridge but will never taste as good as when its served on warm vegetables.
Butternut squash peeled, chopped.
Rocket or leaves of your choice.
A handful of lightly toasted pinenuts.
2 Teaspoons of Miso paste.
4 Tablespoons of melted coconut oil.
3 Teaspoons of fresh lemon juice.
Himalayan rock salt.
1 Clove of garlic finely chopped.
A little tinned coconut milk optional.
Roast the butternut squash in some olive oil with a sprinkle of salt.
Arrange the rocket or leaves on your serving dish.
While the squash is cooking make the dressing by whisking together all the ingredients.
When the squash is cooked and caramelly arrange it on top arrange on top of the leaves then pour the dressing over.
Store the rest in the fridge in an airtight container and allow to get to room temperature at least before using.
Top with the pinenuts and serve straight away.
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