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Squash + Kale Salad with Tempeh Bacon
This is one of those salads that feels hearty and cosy while still being fresh. The roasted butternut squash brings sweetness and the tahini dressing ties everything together with a creamy, tangy finish.
Ingredients
Ingredients
- butternut squash, peeled + cubed
- olive oil
- salt + pepper
- kale or cavolo nero
- Brussels sprouts
- red onion
- red cabbage
- tahini
- light soy sauce
- lemon, juice only
- maple syrup
- garlic clove, peeled + minced
- water
- pumpkin seeds
- walnuts
For the tempeh bacon:
- tempeh
- maple syrup
- light soy sauce
Method
- 1
Preheat the oven to 200°C fan / 220°C / 425°F and line a large baking tray with baking paper.
- 2
Add the cubed butternut squash to the tray, drizzle with olive oil, and sprinkle with salt and pepper.
- 3
Line a second, smaller tray with baking paper. Crumble the tempeh into the tray, drizzle with the maple syrup and soy sauce, and toss to coat. Place both trays in the oven for 20-25 minutes, or until the butternut squash is soft and the tempeh is crispy.
- 4
Meanwhile, remove any tough stalks from the kale and roughly chop it. Thinly slice the Brussels sprouts, red onion, and red cabbage, then add everything to a large mixing bowl.
- 5
In a small bowl, whisk together the tahini, soy sauce, lemon juice, maple syrup, garlic, and water until smooth. Add more or less water depending on the thickness of your tahini to get a nice runny dressing.
- 6
Add the pumpkin seeds and walnuts to one of the oven trays for the final 5 minutes to toast lightly.
- 7
Add the roasted butternut squash, toasted pumpkin seeds, and walnuts to the mixing bowl along with the tahini dressing. Toss everything together until coated.
- 8
Serve on plates and top with the crispy tempeh bacon.
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Community reviews
Rated 5 out of 5 from 2 reviews
- Andy
“This was incredible!! great for meal prep too”