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–+ servings
butternut squash, tempeh, kale and radichhio

Vegan Fall Harvest Salad with Autumn Veggies and Smoky Tempeh

This vegan fall harvest salad gives the classic vegan kale caesar salad an autumnal twist. Butternut squash, sweet potatoes and crumbled tempeh are spiced with garlic and smoked paprika and roasted. The tender veggies and the crisp tempeh are the perfect pairing for the massaged kale and radicchio. Last, they are tossed with an oil-free creamy tahini and cashew caesar dressing and topped with crunchy pepitas..
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 412 kcal

Ingredients
  

Roasted Items

  • ½ butternut squash peeled and cubed
  • 1 Sweet potato peeled and cubed
  • 8 oz tempeh crumbled in small pieces
  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 3 tbsp smoked paprika
  • 1 tsp salt

For salad

  • 1 bunch kale stemmed and chopped in bite sized peices
  • ½ radicchio chopped
  • 1 pinch salt
  • 1 tbsp extra virgin olive oil

For Dressing

  • 2 tbsp tahini
  • 2 tbsp cashews raw or toasted, unsalted
  • ½ cup water
  • 1 lemon juiced
  • 1 tbsp capers
  • 1 tsp pure maple syrup
  • 1 pinch salt
  • 1 clove garlic

Instructions
 

Roast the veg

  • Preheat oven to 400
  • To a large non-stick sheet pan add the butternut squash cubes, the sweet potatoes and the crumbled tempeh. Drizzle with the olive oil, sprinkle with salt, smoked paprika and garlic powder. Toss well until all is well coated in oil and spice and spread out into a single layer. Bake for 20 minutes and check for doneness by checking that veggies are fork tender. If they need more time, bake in 5 minute increments until tender.
  • Let cool

Make the Dressing

  • To a high speed blender add the tahini, cashews, water, garlic, salt, lemon, pure maple syrup and capers.
  • Blend until smooth

Assemble Salad

  • To a large salad bowl add the kale plus the salt and extra virgin olive oil. Massage into the leaves until they are tender.
  • Add the radicchio and the roasted veggies, then pour the dressing over it all and toss until well combined. Last garnish with the pepitas.
  • Enjoy within 2-3 days for best quality.

Nutrition

Calories: 412kcalCarbohydrates: 41gProtein: 17gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 724mgPotassium: 1124mgFiber: 8gSugar: 7gVitamin A: 23828IUVitamin C: 66mgCalcium: 246mgIron: 5mg
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