Apple Radicchio Salad with Rosemary Thyme Tofu
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!
Servings 2 main servings
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!
