my Crowd-Pleasing End of Summer Salad will please even the pickiest of eaters because the flavors are on another level of deliciousness.
this is the ultimate salad to serve as a get together or just as a side salad for your family dinners.
my Crowd-Pleasing End of Summer Salad is packed with some protein too since there’s baked tofu.
the food that really pulls this salad is the vegan bacon. it’s saltiness and strong flavor sets the tone.
Crowd-Pleasing End of Summer Salad is comprised of protein carbs and healthy fats- it’s actually really filling.
while i used butternut squash as the main carb, you can easily swap it with sweet potato or any kind of potato really.
you’re also going to need red onions for a little spicy kick, but feel free to omit if you don’t like onions.
another favorite ingredient of mine in here is the cubed vegan cheese.
i think provolone works best in this salad but feel free to use any kind that you like!
also, this salad is packed with avocado and the most nourishing parsley-packed dressing.
it’s super easy to put together and has the most amazing depth of flavor.
you’re going to need garlic hummus, dijon mustard, olive oil, veggie broth, liquid aminos and lemon.
the liquid aminos provide the saltiness, but you’re always welcome to add more!
Crowd-Pleasing End of Summer Salad is
packed with healthy fats
packed with protein
stores well in the fridge
just as tasty the next day
if you love my Crowd-Pleasing End of Summer Salad, then try these other recipes from my blog!
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Crowd-Pleasing End of Summer SaladCourse: Snacks
4 cups cubed butternut squash
14 ounces cubed extra firm tofu
2 medium large cubed avocados
1/2 cup diced red onion
1 cup diced vegan sliced cheese
1 packed cooked vegan bacon cut into small pieces
1 tbsp runny tahini
1/4 cup garlic hummus
1 tbsp liquid aminos
1 tbsp dijon mustard
2 tbsp olive oil
1/3 cup veggie broth (can add more if needed)
juice of 1/2 small lemon
handful of chopped parsley
sea salt and pepper to taste
- preheat the oven to 400 degrees.
- coat the tofu and butternut squash in avocado oil and bake at 400 degrees for 25 minutes.
- let the tofu and butternut squash cool down and then add to a large bowl with the other ingredients.
- whisk the dressing ingredients together, pour over top of the salad and combine.
- store in the fridge in an airtight container.