Roasted Squash, Beet and Tofu Feta Fall Salad
All the flavours of fall in one bowl! This colourful salad combines roasted squash, beets, crisp apples, kale, cranberries, pumpkin seeds and tofu feta. The result is fresh, comforting and nourishing, without being heavy. High in protein and fibre, easy to make and made with simple, fairly budget-friendly ingredients, it's perfect for prepping a few lunches ahead for the week.
The ingredients
Roasted squash
- 1 butternut squash (about 3 cups), cut into cubes
- Oil spray
- Salt and pepper to taste
Salad
- 2 cups kale, chopped
- Oil spray
- 1 tbsp lemon juice
- 1 cup pickled beets, sliced
- 1 apple, chopped
- 1/4 cup dried cranberries
- 1/4 cup unsalted dry-roasted pumpkin seeds
- 1 batch of my tofu feta recipe
The method
- Preheat the oven to 400°F (200°C). Add the cubed butternut squash to a baking sheet, lightly spray with oil, season with salt and pepper, and toss well. Bake for about 30 minutes.
- Add the kale to a large salad bowl. Add a light drizzle of oil and the lemon juice, then massage with your hands for about 1 to 2 minutes, until it becomes more tender.
- Add the beets, apple, dried cranberries and pumpkin seeds to the salad bowl. Once the squash is cooked, let it cool slightly before adding it to the salad along with the tofu feta.
- Gently toss all the ingredients to combine, then serve.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 390Calories
- 17 gFat
- 42 gCarbs
- 6 gFibre
- 24 gProtein
Tofu contains isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
Tofu contains all the essential amino acids, making it an excellent source of complete plant-based protein.
Pumpkin seeds are especially notable for their magnesium, iron and zinc content.
