12/11/2025
Roasted Tempeh & Butternut Squash Winter Salad ❄️
I love the holidays, but as we get ready for the New Year, I start craving something a little lighter, but still cozy and satisfying. This winter salad hits all the right notes, and the star is Chickpea Tempeh. Made from fermented chickpeas, it provides 8g of protein and 7g of fiber per serving, along with a light, buttery bite that pairs perfectly with sweet roasted squash, crunchy pecans, dried cranberries, and a tangy maple-Dijon vinaigrette. It’s a delicious way to start the New Year feeling nourished. 💛
Ingredients
Maple-Dijon Dressing/Marinade
• 4 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tsp low-sodium soy sauce
• Salt & pepper
Salad
• 1 package Lightlife Chickpea Tempeh, cubed
• 2 cups cubed butternut squash
• 6 cups mixed greens
•1/3 cup toasted pecans
• ¼ cup dried cranberries
• ¼ cup vegan feta cheese
Instructions
1. Whisk dressing together.
2. Toss tempeh with about half of the dressing to marinate.
3. Spread tempeh on a sheet pan. Spread butternut squash on a second sheet pan and toss with olive oil, salt and pepper Roast at 400°F for 20–25 min, flipping once.
4. Add greens to a bowl and top with roasted tempeh, squash, pecans, cranberries, and cheese.
5. Drizzle with remaining dressing and toss to combine.
