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By Justine Doiron

Warm Salad

Name: Warm Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp maple syrup; 1 tbsp dijon mustard; 1 tbsp apple cider vinegar; 1 tbsp olive oil; Salt pepper and red pepper flakes to taste; 1 & 1/2 cups butternut squash (chopped); 1 & 1/2 cups cups cauliflower (chopped); 5 oz. firm tofu (pressed and cubed); 1 slice of whole wheat bread; 3-5 cups kale; ½ cup pomegranate seeds

8 steps

Prep:5minCook:30min

Winter is warm salad season, the most wonderful time of the year. A warm salad is where you add the dressing to the vegetables and protein first, then roast the toppings, and then tossing in the greens and croutons at the end. The full method is listed out here!

Updated at: Thu, 17 Aug 2023 13:52:33 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories307 kcal (15%)

Total Fat13 g (19%)

Carbs37 g (14%)

Sugars16.2 g (18%)

Protein15 g (30%)

Sodium632.1 mg (32%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspmaple syrup

1 Tbspdijon mustard

1 Tbspapple cider vinegar

1 Tbspolive oil

5 ozfirm tofu

1slice of whole wheat bread

3 cupskale

½ cuppomegranate seeds

Instructions

Step 1

Preheat the oven to 425F.

Step 2

Whisk together the maple syrup, dijon mustard, apple cider vinegar, olive oil and salt, pepper and red pepper flakes to make the dressing.

Step 3

On a baking sheet, add the squash, cauliflower and tofu. Top this with half of your dressing and roast at 425F for 25 minutes.

Step 4

While that is roasting, massage some of the dressing into the kale, then brush the rest on top of the bread. Tear the bread into crouton sized pieces.

Step 5

After the 25 minutes is up, switch your oven to broil on high. Add the kale and bread to the baking sheet.

Step 6

Broil for 5 minutes or until the croutons are crispy.

Step 7

Mix everything together and top with pomegranate seeds.

Step 8

Serve immediately.

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