I know, I know. But it was calling my name. And we had a winter squash from our CSA, so it’s not as if you can reprimand me for the lack of seasonality or increase in food miles… ;)
The Autumn (or Winter) Tempeh Salad is from The Vegan Table, and as the first legit non-dessert recipe I’ve made from it, I have to say I’m impressed! Roasted squash tossed with tempeh cubes, dried fruit (I used cherries instead of raisins), red onions, celery, parsley, tamari, and a great spice blend–what’s not to like?
The flavor combo was really unique and well-rounded. The sweetness of the cherries and squash paired with the earthiness of the tempeh, and the light freshness of the parsely…man! My dad and I just loved this dish! Super healthy too; the only oil in the recipe is the drizzle used to roast the squash.
To make the meal even healthier (yay!), we served the salad alongside some lightly sautéed rainbow chard with garlic. Happy bellies.