Apple Walnut Salad
A gorgeous autumnal salad with tahini maple dressing that will blow your mind.
Equipment
- Parchment Paper
- Mixing bowl and/or Serving bowl
- Jar for the dressing
Ingredients
- 375 gram extra firm tofu one block, cut into small cubes
- 1 sweet potato medium, cut into small cubes
- 1 bunch kale
- 1 lemon juiced
- 1 red apple core and seeds removed, sliced
- ½ cup pomegranate seeds
- ½ cup walnuts crushed
Tahini Maple Dressing
- ½ cup tahini drippy
- 1 tbsp miso paste
- 1 tbsp sriracha
- 1 tbsp maple syrup
- ¼ cup water
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper, and add the tofu and sweet potato. Season with salt, pepper and a little bit of olive oil as desired. Bake for 25 to 30 minutes, until crispy.
- Add the kale to a large bowl along with the lemon juice. Massage until the kale is tenderized.
- Combine dressing ingredients until smooth.
- Assemble the salad with the sweet potato, tofu, apple, pomegranate seeds and walnuts on top. Drizzle on the dressing when ready to serve. If prepping, you can add lemon juice to the apple to prevent browning. Enjoy!
Nutrition
Calories: 455.6kcal | Carbohydrates: 40.3g | Protein: 17.5g | Fat: 28.4g | Saturated Fat: 3.6g | Polyunsaturated Fat: 15.3g | Monounsaturated Fat: 7.7g | Sodium: 365.4mg | Potassium: 809.3mg | Fiber: 8.4g | Sugar: 15.4g | Vitamin A: 11324.9IU | Vitamin C: 54.1mg | Calcium: 205.6mg | Iron: 4.1mg