Rye Berry Winter Squash Kale Salad With Miso Dressing Recipes

ROASTED WINTER SQUASH WITH MISO GLAZE

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet (or 2 if necessary) with parchment. Peel the squash, cut in half and scrape out the seeds and fibers. Slice 1/2 inch thick and place in a large bowl. Season with a little salt if desired and toss with 1 1/2 tablespoons of the sesame oil. Lay the slices in one layer on the baking sheet(s).
• Roast the squash for 25 to 30 minutes, turning the slices over every 10 minutes, until the slices are tender all the way through and lightly colored.
• Meanwhile, heat the broiler and make the glaze. To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
• Remove the squash from the oven and brush each slice with the miso glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minutes, or until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot.

RYE BERRY, WINTER SQUASH, & KALE SALAD WITH MISO DRESSING

Steps:

• Combine the rye berries, salt and 3 1/2 cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender. Alternatively, cook the grain in a pressure cooker as you would for brown rice.
• Preheat the oven to 450°F Place the squash on a sheet pan and toss with the olive oil. Roast for 25 minutes, stirring halfway through baking.
• In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the roasted squash, and the remaining dressing and toss to coat. Sprinkle the nuts over the top and serve warm or at room temperature.