kale apple butternut squash pistachios
©Kirsten Nunez
pumpkin seeds dried cranberries vegan bacon vegan tofu feta maple vinaigrette
Combine marinade ingredients, break tofu into chunks, and toss in the marinade. Chill in the refrigerator for 3 to 4 hours, tossing every hour or so.
©Kirsten Nunez
Bake butternut squash for 40 to 45 minutes, flipping once halfway, until slightly caramelized.
©Kirsten Nunez
In a large bowl, combine all the leafy greens, pistachios, dried cranberries, pumpkin seeds, vegan bacon, and butternut squash. Toss well.
©Kirsten Nunez
Transfer the salad mixture into a shallow bowl. Top with sliced apples, vegan feta, and maple vinaigrette.
©Kirsten Nunez