Miso Roasted Acorn Squash + Pomegranate Salad w/Waffled Cheddar Apple + Tahini Grilled Cheese Triangles.
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Half Baked Harvest · by Tieghan Gerard★ 4.5 (2)

Miso Roasted Acorn Squash + Pomegranate Salad w/Waffled Cheddar Apple + Tahini Grilled Cheese Triangles.

NUTRITION · PER SERVING50M COOK
CAL 31%·PRO 32%
CARBS 75G48% OF CAL
10G FIBER25G OTHER40G TOTAL SUGAR
FAT 32G46% OF CAL
9G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A complex salad pairing miso-roasted squash with pomegranate, kale, and tahini grilled cheese. Creative and satisfying, with layers of flavor from miso, sesame, and apple.

mainamericansaladgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 in medium acorn squash (sliced 1/2-inch thick rounds and seeds removed)
  • 1 tablespoon molasses
  • 1 tablespoon rounded white miso
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (melted)
  • black pepper (to taste)
  • 6 cups baby kale
  • 1 tablespoon sesame seeds
  • 2 tablespoons parmesan cheese
  • 2 cups pomegranate juice
  • 1/4 cup molasses
  • 1 tablespoon rice vinegar
  • 1/4 cup sesame oil
  • 1-2 teaspoons hot chile sesame oil
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon salt and pepper
  • arils from one pomegranate
  • 2 tablespoons buter
  • 2 sesame seed bagels
  • 4 slices sharp cheddar cheese
  • 1/2 slice a small green apple (thinly)
  • 1/4 cup tahini
PREP
20M
SODIUM
702MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.