Fall Vegetable Salad with Smoky Tempeh

Step 1

Preheat your oven to 400F. Add the chopped Red Onion, Brussels Sprouts, and Butternut Squash to a large bowl, then top with Apple Cider Vinegar, Smoked Paprika, Garlic Powder, Salt, and Pepper. Stir together with a fork until everything is well incorporated, then transfer to a greased or lined baking tray and bake for 30 – 40 minutes, until the vegetables are thoroughly cooked.

Step 2

Prepare the Easy Tahini Dressing by combining all ingredients together in a large bowl and mixing by hand, or in a high-speed blender if you would like to speed things up.

Step 3

Once the vegetables have finished roasting, let them cool and then assemble the salads. Fill each bowl with fresh greens, then top with the prepared Smoky Tempeh, Roasted Vegetables, some Dried Cranberries, and a generous drizzle of Dressing.

Step 4

Store any leftovers in sealed containers in the fridge for up to 7 days.