Miso Roasted Acorn Squash, Pomegranate and Avocado Salad, Garnished with a Sharp Cheddar and Apple Grilled Cheese Waffle
Okay, let’s talk about something we can all agree on: grilled cheese waffle sandwiches make salads better.
Unless you don’t do cheese or gluten, in which case… well, I’m happy to hear you out on the personal, negative effect these things have on you. Otherwise, read on.
As we head into the season in which stuffing (the noun and the verb) is commonplace, it’s nice to have some fancy, seasonal salads on hand. If you feel the season has flown by without getting in your favorite fall foods, this salad is for you. You may recognize the recipe as a Half Baked Harvest masterpiece, and as I usually do I’ve made it a little bit lighter and a little bit simpler. The squash, roasted in molasses and miso, is both sweet and umami. Pomegranates, also very much in season, give this salad its vibrancy. And the greens are tossed in my new favorite dressing, a smoky maple vinaigrette.
Miso Roasted Acorn Squash, Pomegranate and Avocado Salad, Garnished with a Sharp Cheddar and Apple Grilled Cheese Waffle
Adapted from Half Baked Harvest
Ingredients:
For the Acorn Squash
- 1 medium acorn squash, sliced in 1/2-inch thick rounds and seeds removed
- 1 tablespoon pomegranate molasses
- 1 rounded tablespoon miso paste
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- black pepper, to taste
Preheat the oven to 425 degrees F. In a large bowl whisk together the molasses, 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.
Cheddar Apple Grilled Cheese Waffles
- 1 package whole grain Eggo-style waffles
- 6 oz sharp cheddar cheese, sliced
- 1/2 a medium green apple, slice thinly
Bake waffles according to instructions on package. Once they’ve been flipped, add cheese slices and cook a few more minutes to melt. Remove from oven, top two of the waffles with apple slices and place the other two on top. Cut each sandwich in half.
Salad + Dressing & Assembly
- 6 cups mixed greens
- Arils from one pomegranate
- Avocado, cut into slices
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 2 tsp liquid smoke
- 1 tsp spicy mustard
- 1 tsp minced garlic
- salt & pepper
Mix oil through salt and pepper in a mason jar. Toss with mixed greens and split into four bowls. Top each with roasted squash, pomegranate arils and avocado. Garnish each with a waffle sandwich!
Serves 4
