Harvest Salad with Miso-Maple Roasted Butternut Squash

SaladVeganVegetarianButternut Squash

Harvest Salad with Miso-Maple Roasted Butternut Squash! Toss with greens, apples, cooked grains, pepitas, dried cranberries, and pomegranate arils. Best fall salad EVER. Makes a great lunch, too.

Photography Credit: Sabrina Modelle

This vibrant harvest salad is filled with fall’s best ingredients. Butternut squash gets roasted with maple and miso, then tossed with crisp apples, dried cranberries, earthy pumpkin seeds, fresh pomegranate seeds, and a maple-Dijon vinaigrette.

The result is a salad that feels like fall on a plate!

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Harvest Salad with Roasted Butternut Squash

This vegan and gluten free salad is hearty enough so be served as a main course any night of the week, but also pretty enough to make an appearance on your holiday table.

The sweet earthiness of maple and miso are a fantastic flavor combination with the butternut squash. In the oven, the squash caramelizes like a dream – we call this “squash candy” at hour house. I often roast extra butternut squash so I have it on hand and can use it to make easy lunch salads throughout the week.

Harvest Salad with Roasted Butternut Squash

For the grain in this recipe, I like to use gluten-free whole oat groats, but wild rice is also fantastic. If you don’t need to eat gluten-free, then barley, farro, or any other or any other hearty, chewy grain would be a great fit here, too.

Feeling like you need a dose of protein? Add a hard-boiled egg and a bit of blue cheese for a boost.

Harvest Salad with Miso-Maple Roasted Butternut Squash Recipe

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Yield: 4 servings

Yellow, white or any mellow variety of miso will work for this dish. I used chickpea miso because it's both mellow and soy-free.


For the squash:

  • 1 small butternut squash (about 2 pounds), peeled, seeded and cubed into 1/2 inch chunks
  • 2 tablespoons yellow or white miso
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the dressing:

  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste

For the salad:

  • 4 cups arugula
  • 1 cup cooked whole grains, like oat groats or wild rice
  • 1 crisp apple, cored and diced
  • 1/4 cup dried cranberries
  • 1/4 cup pepitas (green pumpkin seeds)
  • Arils of one pomegranate (about 1/2 cup)


1 Roast the squash: Preheat oven to 425F. Lightly brush two baking sheets with about 1 tablespoon of olive oil.

In a large bowl, whisk together miso, maple syrup, the rest of the oil, salt, and pepper. Add butternut squash cubes, and toss to coat.

Spread squash out onto baking sheets with plenty of room between pieces. Bake for 25 minutes or until golden brown and crispy at the edges. For more caramelization, turn the squash at the 15-minute mark.

Harvest Salad with Roasted Butternut Squash Harvest Salad with Roasted Butternut Squash Harvest Salad with Roasted Butternut Squash Harvest Salad with Roasted Butternut Squash

2 Make the dressing: Mix together all ingredients in a small jar and shake well to emulsify.

Harvest Salad with Roasted Butternut Squash Harvest Salad with Roasted Butternut Squash

3 Assemble the salad: Toss the roasted squash (hot, warm, or cool), the dressing, and the remaining salad ingredients together in a large salad bowl. Serve immediately.

Harvest Salad with Roasted Butternut Squash

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Sabrina Modelle

Sabrina Modelle started The Tomato Tart in 2010. Since then, recipes and photographs have been featured in media outlets, worldwide. The site features handmade, homemade, food that happens to be gluten free. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap.

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5 Comments / Reviews

No ImageHarvest Salad with Miso-Maple Roasted Butternut Squash

Did you make it? Rate it!

  1. Christine

    I made this salad for Thanksgiving .Everybody
    loved it. Some people went for twice.

    I baked squash and cooked wild rice one day ahead.
    And also I brought all ingredient separately in the Ziploc and mixed just before dinner.

    Baking butternut squash and take alias of pomegranate take some time. But it’s worth it.

    Thanks for wonderful recipe.

  2. MG

    This was delicious! The components were so good on their own, and when put together! Thank you; can’t wait to make this again!

    Show Replies (1)
  3. Michele Garcia

    This was excellent! I love salads that have lots of different textures and flavors in them. I didn’t have the miso for the butternut squash this time, and I couldn’t find dried cranberries that were minimally sweetened, but it was still very good even without those two ingredients. I also added some roasted chicken for protein. Looking forward to making this when I’m able to find the chickpea miso and cranberries!

  4. Sandy S.

    Oh Sabrina! This sounds sooo good! And it looks so fresh and festive! Love the way you prepare the squash. I am shopping for the ingredients today. Hope I can find chickpea miso!

Harvest Salad with Roasted Butternut SquashHarvest Salad with Miso-Maple Roasted Butternut Squash