Roasted Squash, Tofu and Spinach Salad
Serves 6 / Prep tip: If you have more time, adding roasted parsnips and sunflower seeds enhances this salad's texture
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Cooking tools:
- Oven
- Roasting pan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 4 cups (two 10-ounce bags) frozen butternut squash cubes
- 2 medium red onions, cut into thin wedges
- 1 16-ounce package extra-firm tofu, drained and cut into 1-inch cubes
- 4 tablespoons olive oil, divided
- 2 tablespoons honey
- 1 small loaf (8 ounces) ciabatta, torn into bite-size pieces
- 5 cups baby spinach leaves
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ cup crumbled goat cheese, for garnish
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