Mains
Warm roasted cauliflower, butternut squash and tofu salad with a tahini, maple and miso dressing
Oct 14th, 2022
At this time of year there really is nothing better than a warm roast salad packed with autumnal flavours and textures. This roast vegetable and tofu salad is perfectly filled with just that; curly kale, crispy cauliflower, warm roast butternut squash and tofu topped with the crunch of pumpkin seeds and sweetness of pomegranate dressed in a creamy tahini, maple and miso dressing. There's so many flavours but trust me, it works.
The dressing on its own is a great one to meal prep and can be stored in the fridge (just add a little water to thin if it becomes thicker after storing) but the whole salad can also be prepped ready for the week. It's been a staple meal for me recently. Just store in an airtight container in the fridge for up to 4 days. It's best to store without the pomegranate and pumpkin seeds to keep that *crunch*. You don't want a soggy salad :/.
Not only is this a hit for the taste buds but also the gut- it is packed with nutrients. It's high in fibre, protein, complex carbohydrates, healthy fats, anti-oxidants, phytonutrients and contains probiotics; you name it, it’s got it!! The cauliflower and butternut squash provide a good source of complex carbohydrates and along with the kale and pumpkin seeds provide fibre. Tofu is a good source of protein (if you don’t like tofu you can always sub this for chickpeas or even chicken). Pumpkin seeds are also rich in vitamins and minerals such as manganese, zinc, phosphorus and vitamin K which are important for wound healing and immune function. Pomegranate seeds contain phytonutrients, which gives them their bright colour. These plant nutrients are important for feeding our gut microbes. The dressing is packed with healthy fats from the tahini and olive oil. Miso is a fermented food that contains probiotics to help improve your gut diversity and therefore help digestion and gut function.
This is a nutrition powerhouse of a salad and perfect for this time of year when its getting a little colder and our immune systems need a little boost to get us through the changing seasons. It's become a go to for me and I hope it does for you too. Enjoy!!
Warm tahini, maple and miso dressed salad.
This salad combines all the autumnal flavours and textures; curly kale, crispy tofu and cauliflower, roasted butternut squash, sweet pomegranate and crunchy pumpkin seeds tossed together and drizzled with a tahini, maple and miso dressing.
Serves: 2
Prep time: 10 mins
Total time: 30 mins
Dietaries: GF, DF, vegan
Ingredients.
The salad
1/2 a Butternut squash
1/2 a Head of cauliflower
200g Tofu
1 Tsp Cumin
1 Tsp Turmeric
1 Tbsp Olive oil
2 Handfuls Kale
Tbsp Pumpkin seeds
2 Tbsp Pomegranate seeds
The dressing
Tbsp tahini
1/2 Tsp Djion mustard
Tsp Maple syrup
1/2 Tsp Miso
Tbsp Lemon juice
2 Tbsp Water
Salt and pepper
Instructions.
Pre heat the oven to 200° C.
Peel and chop the butternut squash into 1cm cubes, remove cauliflower florets from the stem and chop tofu into 1 cm cubes (remove excess moisture from tofu with a cloth or kitchen roll)
Place the prepped vegetables and tofu on a baking tray and top with the cumin, turmeric, salt, pepper and olive oil. Roast in the oven for 20-30 minutes.
Meanwhile, make the dressing by adding all the ingredients to a jar and shaking to mix or just stir in a bowl/jug.
When the roast veg and tofu is ready plate your salad between the two plates; kale (massage with a little olive oil or lemon just to break down the fibre a little and soften it), roasted butternut squash, cauliflower and tofu, pomegranate seeds and pumpkin seeds and then drizzle over the dressing.
NUTRITIONAL INFORMATION.
Per serving
Calories: 404 Carbohydrates: 37g dietary fibre: 14.2g, sugar: 12.5g Protein: 22.1g Fats: 20.7g Saturated fats: 2g, Trans fats: 0g, Polyunsaturated fats: 1.3g, Monounsaturated fats: 5.2g Cholesterol: 0mg, Sodium: 172mg Calcium: 13.1% Iron: 19.3% Potassium: 961.4mg Vitamin A: 468% Vitamin C: 170.1%
*percentage values are based on the daily needs of 2000 calorie diet.