I am a big fan of the blog, Healthy Happy Life. Kathy posts frequently and has so many delicious recipes and her pictures are absolutely gorgeous. I get into a lot of food slumps when I don’t know what I want to cook or I get stuck on eating the same thing for many days in a row. When this happens I look through her recipes and find some that look good. She recently came out with this Butternut Bliss Fall Salad. It looks amazing. I tweaked it a little bit. These are my pictures and recipe.
8 ounces firm tofu cut in triangles
1 tsp. maple syrup
salt+paprika to taste
1/4 Butternut Squash cubed
pinch of salt
4 c. spinach or choice of green
1 c. edamame
1/2 avocado, sliced and splashed with lemon juice and paprika
1/8 c. dried cranberries
1 tbsp. apple cider vinegar
1 tbsp. maple syrup
1 tsp. lemon juice
pinch of ground ginger
1. Squeeze tofu dry. Cut into triangles. Warm a saute pan to high heat and add some coconut oil to the pan. Add in the tofu, maple syrup and spices over top. Cook until brown and crisp. Remove and set aside.
2. While tofu is cooking, heat the edamame in a saucepan of water. Take edamame out of pods if you are using pods. Set aside.
3. Cut squash in cubes and place in water over medium heat. Cook until squash is soft. Drain and set aside.
4. Prepare two plates. Place 2 cups of spinach on each plate. Divide edamame and spread amongst plates. Spread cranberries on each plate. Place tofu on top of spinach. Place squash on one side of the plate. Sprinkle with a little bit of salt. Place the sliced avocado on the other side of the plate. Splash with lemon juice and sprinkle paprika over it. Make dressing and drizzle over the top. Add cilantro for garnish if desired. ENJOY!