Butternut squash roasted on a pan with parchement paper.

This Apple Radicchio Salad with Rosemary Thyme Tofu comes together in less than 30-minutes and makes a delicious well-rounded meal or side dish!

Salad with roasted tofu, sliced apple, red onion and pecans pouring salad dressing on top

As a plant-based Dietitian, I would be remiss to not share the salad recipe that I’ve been eating pretty much every single day for lunch for the last three months: This Apple Radicchio Salad with Rosemary Thyme Tofu.

Since this salad recipe is a well-rounded meal all on its own, it’s a great option for lunch, as a weeknight dinner option, or even as a side to your favorite entree. If you’re looking to expand your salad repertoire, you might also love my Balsamic Glazed Tofu Salad with Pineapple, which features a delicious blend of sweet and tangy flavors, perfect for a refreshing lunch or light dinner.

If you’re wondering if tofu is safe to eat, the answer is yes! Tofu is a great source of plant-based protein, calcium, and iron and is so versatile. Plus, we know that it’s either neutral for our health or beneficial for reducing the risk of breast cancer or cardiovascular disease.

What makes a filling salad?

Being a Dietitian means I’m a firm believer that to make salads filling, they have to:

  1. Have a good source of protein, fat, and fiber-rich carbohydrates.
  2. Be large enough to provide enough volume to help us feel full.
  3. And most importantly, taste good!

Luckily, this easy salad checks all of the boxes, just like my Mediterranean-Inspired Vegan Pasta Salad!

Looking for something to pair this salad with? I HIGHLY recommend my Coconut Carrot & Sweet Potato Soup with White Beans!

Main ingredients

Rosemary Thyme Tofu: For protein, fat, iron and calcium! Plus, it tastes amazing.

Roasted butternut squash: I used frozen, cubed butternut squash for this to help the salad come together more easily. And yes, you can roast frozen veggies!

Maple Balsamic Dressing: For fat and flavor! I love making a batch of this dressing to keep in the fridge so I don’t have to make it fresh every time I want this salad.

Sliced apple: To provide some sweetness.

Pumpkin seeds: For crunch and additional iron and zinc.

Radicchio: Adds a slightly bitter flavor which pairs well with the sweetness from the apple.

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Nutritional yeast: For a cheesy flavor.

Hand holding a piece of roasted rosemary thyme tofu
mason jar of maple balsamic salad dressing
Salad with roasted tofu, apple slices, pecans and salad dressing being drizzled on top

How to make this Apple Radicchio Salad with Rosemary Thyme Tofu

  1. Preheat the oven to 450 F and line a baking sheet with parchment paper. Toss the diced butternut squash in olive oil, garlic powder and salt and place on baking sheet with the Rosemary Thyme Garlic Tofu. Bake for 20-25 minutes or until golden brown on the edges.
  2. Meanwhile, whisk together the Maple Balsamic Dressing.
  3. In a large bowl, combine the field greens, radicchio, sliced apple, pecans, nutritional yeast, roasted tofu and butternut squash, and desired amount of salad dressing. Toss well to combine and enjoy!
Salad in a large white bowl with roasted tofu, pecans, red onion, sliced apple and salad dressing

Can I make this ahead of time?

Yes, all of the components can be made ahead of time, but I’d recommend keeping them refrigerated in separate containers until you’re reading to eat the salad.

Storing leftovers

Refrigerate leftovers in separate containers for up to one week.

Other Salad Recipes You’ll Love

If you’re looking for more fall-flavors and warming salads, I recommend also trying my Garlic Tofu Fall Harvest Bowl.

Or, you could also try:

Bowl of salad with roasted tofu, apples and tongs in the bowl
Bowl of salad with roasted tofu, apples and tongs in the bowl
5 from 1 review

Apple Radicchio Salad with Rosemary Thyme Tofu

Servings: 2 main servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Lauren McNeill, RD
This Apple Radicchio Salad with Rosemary Thyme Tofu comes together in less than 30-minutes and makes a delicious well-rounded meal or side dish!
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Ingredients
 

  • 1/2 batch of Rosemary Thyme Garlic Tofu
  • Maple Balsamic Salad Dressing, to taste
  • 1 cup diced butternut squash, I used frozen
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • pinch of salt
  • 4 handfuls field greens
  • 1/2 radicchio, sliced
  • 1 honey crisp apple, sliced
  • 3 tbsp hulled pumpkin seeds
  • 2 tbsp nutritional yeast
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 450 F and line a baking sheet with parchment paper. Toss the diced butternut squash in olive oil, garlic powder and salt and place on baking sheet with the Rosemary Thyme Garlic Tofu. Bake for 20-25 minutes or until golden brown on the edges.
  • Meanwhile, whisk together the Maple Balsamic Dressing.
  • In a large bowl, combine the field greens, radicchio, sliced apple, pecans, nutritional yeast, roasted tofu and butternut squash, and desired amount of salad dressing. Toss well to combine and enjoy!
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!

Connect with Lauren!

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen! 

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.