Butternut Squash, Cranberry & Feta Kale Salad

Butternut Squash, Cranberry & Feta Kale Salad
Prep time
Cook time
Total time
Serves: 2-3
  • 4 cups chopped kale
  • 8 oz tempeh, cubed
  • ½ cup dried cranberries
  • 2 oz cubed feta cheese
  • 1 cup butternut squash, cubed
  • ¼ raspberry or blueberry vinaigrette
  • 2 tbsp olive oil
  • ½ tsp salt and pepper
  1. Preheat oven to 425. Toss butternut squash with 1 tbsp olive oil, salt and pepper. Roast for 15-20 minutes or until fork tender. Remove from oven and set aside.
  2. While squash cooks, heat remaining olive oil in a medium sauté pan over high heat. Sear tempeh until golden brown on each side - 1-2 minutes pre side. Remove from pan and set aside.
  3. Toss kale with desired amount of dressing. Divide between two plates and top each plate with half of all the toppings. Enjoy!