Butternut Squash Pomegranate Salad

This winter inspired Butternut Squash Pomegranate Salad is packed full of flavorful seasonal produce! This salad is a perfect healthy lunch option; loaded with fruits, vegetables, and plant based protein. This vegan winter salad recipe is plant based, gluten-free, refined-sugar free, dairy-free, paleo, high fiber, and high protein!

5 from 1 vote

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Prep Time 5

Cook Time 25

Course Salad

Servings

Equipment

1 tofu press

Ingredients

For the salad:

1 butternut squash
2 teaspoon coconut aminos
1 pomegranate
1 block extra firm tofu
1 teaspoon miso paste
1 lemon
4 cups spring mix

For the dressing:

¼ cup balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon cold pressed flax seed oil

Instructions

Start by preheating the oven to 400. Peel and deseed the butternut squash and chop into bite sized cubes. Place on the baking sheet, coat with coconut aminos, and bake for 30 minutes, or until soft.
Press the tofu. While the tofu is pressing deseed the pomegranate and rinse the kernels. Place pomegranate in a bowl with the chopped pecans and spring mix.
Once the tofu is pressed, strain the liquid and break it up into small pieces like feta. Add to a bowl with miso paste and lemon juice and mix until evenly coated.
Assemble the dressing by combining remaining ingredients and whisking together.
Once butternut squash is soft, add it to the bowl with the pomegranate and toss.
Serve with the tofu feta, and balsamic dijon vinaigrette. Enjoy!

Keyword butternut squash, winter produce, winter squash