Fall Superfood Salad

Courtesy of Just Salad. Adjusted according to personal preference.

Photo by Lauren I.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    oz. firm tofu

  • Sesame oil

  • Olive oil

  • Salt and freshly ground pepper, to taste

  • 3

    c. each baby spinach, shredded kale, and red cabbage, shredded

  • 1 1/2

    c. roasted butternut squash, diced

  • 1 1/2

    c. broccoli florets

  • 3/4

    c. cooked wheatberries

  • 1/4

    c. flax seeds

  • 1

    c. roasted beets

  • 1

    c. carrots, shredded

  • 1

    fresh avocado, diced

  • Fresh lemon juice

Directions

1. Preheat oven to 375ºF. 2. Remove the tops and roots of the beets and squash and peel. Dice into 1 1/2-inch pieces and place onto a baking sheet. Toss with olive oil, salt and pepper and roast for 20 to 40 minutes, turning once or twice, until tender. The butternut squash will require about 10-15 minutes less cooking time than the beets. Set vegetables aside to cool. 3. Rub tofu with sesame oil and grill lightly. Cut into 4 3-oz. pieces. 4. Drain and rinse all remaining vegetables under cold water. 5. Toss the salad combining all ingredients except for the tofu. Adjust seasoning with salt and pepper if necessary. Top with grilled tofu. Chop salad, add a squeeze of lemon juice or vinaigrette of choice and serve.

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