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This is a lovely salad for fall and winter when there aren't many veggies about, but your body is craving something fresh and nourishing. It's simple to make but special enough where you could bring it to a holiday party – it would definitely be a hit!

Orange Maple Butternut Squash and Tofu Salad [Vegan]

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Calories

1804

Ingredients You Need for Orange Maple Butternut Squash and Tofu Salad [Vegan]

Salad:
  • 1/2 butternut squash, peeled and cut into small cubes (about 3 cups)
  • 1/2 box of firm tofu, cut into cubes
  • 1/2 of a red onion, sliced (about 1 cup)
  • 1 cup fresh parsley, chopped
  • A few shakes of red pepper flakes
  • A few turns of black pepper
Marinade:
  • Juice of two oranges (about 1 cup)
  • 1/4 cup water
  • 1 tablespoon 100 percent pure maple syrup
  • 1 teaspoon Dijon mustard
  • 3 garlic cloves, minced
  • 1/2 cup sesame seeds
  • 3/4 teaspoon sea salt
Additional Ingredients:
  • 1/2 cup of quinoa
  • 4 cups of kale, chopped
  • Toasted pecans

How to Prepare Orange Maple Butternut Squash and Tofu Salad [Vegan]

  1. Preheat oven to 350° F.
  2. Add the squash, tofu, red onion, parsley, red pepper flakes and black pepper to a large mixing bowl.
  3. Make the marinade by adding all of the marinade ingredients to the blender and blending until totally smooth, about a minute (orange juice, water, maple syrup, mustard, garlic, sesame seeds and salt).
  4. Reserve 1/2 cup of the marinade and set it aside. Pour the remaining marinade over the squash/tofu mixture and gently stir until everything is coated.
  5. Place this mixture on a parchment covered baking sheet and bake for 45 minutes.
  6. While that goodness is baking, cook the quinoa by placing 1/2 cup of quinoa and 1 cup of water in a small pot, bring to a boil and then reduce the heat to just a simmer. Simmer for 15 minutes until the water is evaporated and the quinoa is soft.
  7. Place the kale in a large mixing bowl, add the 1/2 cup reserved marinade, and massage with your hands until the kale is limp and the marinade is fully incorporated.
  8. Add the warm quinoa and the baked butternut squash mixture to the kale and gently stir until everything is mixed together.
  9. Serve warm or cold and top with toasted pecans when serving.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1,804| Total Carbs: 213 g | Total Fat: 87 g | Total Protein: 63 g | Total Sodium: 276 mg | Total Sugar: 53 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Molly Patrick

See My Recipes

Molly Patrick is really damn good at motivating people to eat a whole food plant-based diet. Not only with delicious recipes and meal plans, but with her non-judgmental, inclusive, and kind approach. She is the co-founder of Clean Food Dirty Girl and holds a certificate in Plant-Based Nutrition.
She helps people prevent illness and disease with the food they eat so they don't have to treat illness and disease because of the food they eat.

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