So I adapted one of my favorite salads into toast because
#1 I have been craving carbs
#2 I found the healthiest, tastiest Organic Sprouted Spelt Sourdough at a local bakery
And . . .
A piece or two of this deliciousness makes a meal that is beyond satisfying thanks to toasty bread, creamy spread packed with healthy fats, leafy greens, and a fun flavorful garnish =)
If you have thinner bread, you can also try making legit sandwich but I just love how beautiful it looks open-faced.
A note about miso: not only does it add a salty umami punch, but it is also a fermented, probiotic food, so it does wonders for digestion! If you avoid soy, chickpea miso is available at most grocers 😉
Miso-Glazed Squash & Arugula Toast (serves 1)
1 thick slice sprouted sourdough bread, or bread of choice
1/3 c diced and roasted butternut squash
1/2 tsp white miso
1-2 c arugula
1/2 large avocado (mashed with 1/4 tsp salt + squeeze of lime) or almond ricotta, or Kite Hill almond-based cream cheese
Toppings: Everything But the Bagel seasoning (from Trader Joe’s), sprouted pumpkin seeds
If your squash is still warm, toss it in a bowl with the arugula and miso. Otherwise, gently heat the cooked squash on the stovetop, remove from heat and stir in arugula and miso.
Toast your bread and spread with desired topping – plant-based cheese or avocado.
Pile the squash/arugula mixture on the bread.
Garnish with seasoning and seeds.