Miso-Roasted Butternut Squash and Farro Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nutty, umami-rich salad featuring roasted squash, chewy farro, and a tangy miso dressing for balanced, nourishing sustenance. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 40 minutes, pairs butternut squash, olive oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 medium cubed butternut squash with 2 tablespoons olive oil, season with salt and pepper, and spread on a parchment-lined baking sheet. Roast for 25 minutes until edges are caramelized and tender.
  2. Step 2: Whisk together 2 tablespoons white miso paste, 1 tablespoon rice vinegar, and 1 teaspoon maple syrup until smooth to create the dressing.
  3. Step 3: In a large bowl, combine 1 cup cooked farro, 2 cups massaged kale, 1/2 cup shredded carrots, and roasted squash. Drizzle with the miso dressing and toss until evenly coated.
  4. Step 4: Gently fold in 1/4 cup toasted pumpkin seeds just before serving to maintain crunch. Adjust seasoning with extra salt if needed.

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