INGREDIENTS
1
small butternut squash (about 2 pounds), peeled, seeded and cubed into 1/2 inch chunks
2 tbsp
yellow or white miso
1 tbsp
maple syrup
3 tbsp
olive oil, divided
1/4 tsp
salt
1/4 tsp
pepper
1 1/2 tbsp
red wine vinegar
1 tsp
Dijon mustard
1 tbsp
maple syrup
1/4 cup
extra-virgin olive oil
Salt and pepper
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)