Just a really good seasonal salad! Delicious delicata squash, roasted brussels sprouts, savory tofu, bursts of tart cranberries and crunchy, salty squash seeds. Tossed all together with a creamy maple dijon dressing, and you're sure to be in fall salad bliss.

Grounded Chow

Fall Salad with Roasted Delicata and Tofu

by

Just a really good seasonal salad! Delicious delicata squash, roasted brussels sprouts, savory tofu, bursts of tart cranberries and crunchy, salty squash seeds. Tossed all together with a creamy maple dijon dressing, and you’re sure to be in fall salad bliss.

Bring this as a side to share at your fall holiday dinners, or enjoy it as a complete meal on your own!

I’m delicata’s biggest fan because

  1. it’s so good and dare I say cheeselike (?!)
  2. the skin is edible and adds a delicious texture and snap
  3. it’s easier to cut than many other squash (subjective)

However, this is super customizable (as all salads are), and you could easily replace the delicata squash with whatever you prefer or have access to, like sweet potatoes, butternut squash, etc. On a similar note, if you don’t want to get your hands dirty in the squash pulp, you can use store bought pumpkin seeds.

I hope you enjoy this recipe as much as I do! Let me know what you think by commenting below, or tagging me in your photos on Instagram @groundedchow.

Print Pin

Fall Salad fall with Roasted Delicata and Tofu

A perfect fall salad with deliciously cheese-like delicata squash, roasted brussels sprouts, bursts of tart cranberries and crunchy squash seeds. A perfectly complete full meal, or a crowd pleasing side.
Course Salad
Cuisine American
Keyword delicata squash, fall harvest, fall salad, harvest salad, seasonal, thanksgiving sides
Servings 2 as a meal (4 as a side)

Ingredients

For the Tofu

  • 1/2 brick of high protein super firm tofu
  • 2 Tbs liquid aminos
  • 1/2 Tbs all purpose seasoning

For the Salad

  • 1 delicata squash
  • 1/2 pound brussel sprouts
  • 1 T olive oil
  • 1/2 tsp salt
  • 2 cups baby kale (or handfuls!)
  • 2 cups arugula (or handfuls!)
  • 1/4 c dried cranberries

For the Maple Dijon Tahini

  • 2 T tahini
  • 1 tsp dijon
  • 1 tsp maple syrup
  • 1/4 tsp salt
  • 1 T lemon juice
  • 2 T water

Instructions

  • Start by marinating your pressed tofu. Cut it into one inch cubes and place in a bowl or dish. Pour over the liquid aminos and and the all purpose seasoning, tossing until fully coated.
  • Preheat your oven to 425.
  • Cut your delicate squash in half, and scrape out the sides. Cut each half into 1/4 thick slices. Halve the Brussel sprouts.
  • On a parchment lined baking sheet, dump your tofu. In the dish the tofu was in, add the vegetables and toss with one tablespoon of olive oil and salt. Add these to the same baking sheet.
  • In a mesh strainer, add the squash seeds. Run under water and separate the pulp from the seed. It usually falls away pretty easily. Discard the pulp and shake the water off the seeds. Add seeds to baking sheet with a sprinkle of salt.
  • Roast the tofu and vegetables for 35 minutes. After 15 minutes in the oven, the seeds should be crisp. Remove them and set aside in a bowl, and toss the veggies, then return to oven.
  • While that roasts, make the dressing. Whisk together dijon, maple syrup, tahini, and lemon juice and water. If it seems too thick, keep adding water a drizzle at a time until it reaches a pourable consistency.
  • In a large bowl toss the lettuces with half the dressing. Once the tofu and vegetables are done roasting, arrange them on top of the lettuces. Add the cranberries, pumpkin seeds, and the rest of the dressing. Toss and serve! Enjoy