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Vibrant Tempeh and Roasted Kabocha Squash Salad with Spiced Pomegranate Dressing
Delight in our nutrient-rich Tempeh & Kabocha Salad with a spiced pomegranate dressing. Perfect for a hearty meal, packed with flavor and wellness.
Welcome to a world of vibrant colors and bold flavors with our Tempeh and Roasted Kabocha Squash Salad. This unique salad combines nutrient-packed ingredients like protein-rich tempeh and vitamin-dense kabocha squash to create a meal that is both satisfying and nourishing. The addition of a spiced pomegranate dressing brings a burst of antioxidants, making it not only a feast for the eyes but a boost for your immune system as well.
This salad is perfect for those seeking a hearty plant-based meal that doesn't compromise on taste. The combination of roasted squash with crispy tempeh offers a delightful texture contrast, while the tangy, slightly sweet dressing ties all the flavors together. It's a salad that stands out on any table, offering both visual appeal and a powerhouse of nutrition.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
520 kcal
per serving
Cuisine
Mediterranean
Delight in our nutrient-rich Tempeh & Kabocha Salad with a spiced pomegranate dressing. Perfect for a hearty meal, packed with flavor and wellness.
Ingredients
- • tempeh: 1 block (about 8 ounces), cubed
- • kabocha squash: 1 small, peeled, seeded, and cubed
- • mixed salad greens: 6 cups
- • pomegranate seeds: 1 cup
- • red onion: 1 small, thinly sliced
- • walnuts: 1/2 cup, toasted
- • olive oil: 2 tablespoons
- • cumin powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • pomegranate juice: 1/4 cup
- • balsamic vinegar: 2 tablespoons
- • honey or maple syrup: 1 tablespoon
- • ground cinnamon: 1/4 teaspoon
- • ground cloves: a pinch
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a large bowl, toss the kabocha squash cubes with 1 tablespoon of olive oil, cumin powder, smoked paprika, salt, and black pepper. Spread them out on a baking sheet in a single layer.
- 3 Roast the squash in the preheated oven for 20-25 minutes, turning once halfway through, until tender and slightly caramelized.
- 4 As the squash roasts, heat the remaining olive oil in a skillet over medium heat. Add the tempeh cubes and cook until they are golden brown and crispy on all sides, about 8-10 minutes.
- 5 In a small bowl, whisk together the pomegranate juice, balsamic vinegar, honey or maple syrup, ground cinnamon, and ground cloves to create the dressing.
- 6 In a large salad bowl, combine the mixed greens, pomegranate seeds, red onion slices, and toasted walnuts. Add the roasted squash and crispy tempeh.
- 7 Drizzle the spiced pomegranate dressing over the salad and toss gently to combine all ingredients. Serve immediately.
Serving Suggestions
- • To make this salad a complete meal, consider pairing it with a side of whole-grain bread or a quinoa pilaf to add extra fiber and sustain energy levels. For a refreshing beverage, a chilled glass of sparkling water with a splash of lemon complements the salad's flavors beautifully. Alternatively, you can garnish the salad with fresh mint or cilantro leaves to enhance its freshness and add a pop of color. For an extra layer of texture, sprinkle a handful of toasted pumpkin seeds on top.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to two days. To maintain freshness, keep the dressing separate and add it just before serving. If possible, store the roasted squash and tempeh separately and reheat them slightly before adding to the salad to revive their textures.
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