Vegan Autumn Salad With Maple Dijon Dressing
Servings 5 servings
Calories 300kcal
Ingredients
- 1 block of extra firm tofu, cubed 3/4 cup of vegan feta crumbles 1 large honeycrisp apple, thinly sliced 3 cups of peeled and cubed butternut squash. approximately 1/2 cup of chopped pecans. about 4-5 cups of spring mix greens
dressing
- 1 and 1/2 tbsp Dijon Mustard 1-2 tbsp maple syrup (taste test and add more if needed) 1 tsp sriracha (adjust to taste for spiciness) 1/3 cup hummus of choice 2 cloves garlic, minced 1/4 cup vegetable broth (can add more)
- sea salt and pepper to taste
Instructions
- preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- peel and cube the butternut squash. toss the squash cubes with a bit of avocado oil and spread them out on a baking sheet along with the cubed tofu. roast them in the oven for about 25 minutes or until they are nicely caramelized.
- while the squash and tofu are roasting, prepare the dressing. In a bowl, whisk together dijon mustard, maple syrup, sriracha, hummus, minced garlic, and vegetable broth until smooth.
- once the squash and tofu are done roasting, allow them to cool slightly. in a large bowl, combine the roasted butternut squash, tofu, vegan feta crumbles, apple slices, and chopped pecans.
- pour the maple dijon dressing over the salad and gently toss to coat all the ingredients evenly.
- serve your Vegan Autumn Salad With Maple Dijon Dressing as a side dish! this best eaten the same day :).