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!
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:
- Have a good source of protein, fat, and fiber-rich carbohydrates.
- Be large enough to provide enough volume to help us feel full.
- And most importantly, taste good!
Luckily, this easy salad checks all of the boxes, just like my Mediterranean-Inspired Vegan Pasta Salad!
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.
Nutritional yeast: For a cheesy flavor.
How to make this Apple Radicchio Salad with Rosemary Thyme Tofu
- 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!
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:
- The Best Vegan Healthy Macaroni Salad
- 20-Minute Lemon-Tahini Vegan Caesar Salad
- Sesame Lime Cabbage Salad
- Bruschetta Pasta Salad
Apple Radicchio Salad with Rosemary Thyme Tofu
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!
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.
Megan says
One of the tastiest salads I’ve made or eaten even in a restaurant! Made roasted sweet potatoes because I couldn’t find butternut squash otherwise no changes.
Lauren McNeill, RD says
I’m so happy you liked it, Megan!