To ring in the season, I've finally brought a squash recipe to the table! (No pun intended) This Kabocha Squash Feta Salad is booming with flavor and color. #vegan #glutenfree
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Kabocha Squash Feta Salad

To ring in the season, I've brought a squash recipe to the table! This Kabocha Squash Feta Salad is booming with flavor and color.
Course Dinner, Entree, Salad
Cuisine Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 large servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

Tofu Feta (you can sub with 8 oz. store-bought vegan feta to skip this step)

  • 12 ounces firm tofu pressed
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons coconut vinegar or apple cider vinegar
  • 2-3 teaspoons salt
  • 1 teaspoon dried oregano

Thyme Vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Salad Assembly

  • 1 kabocha squash, halved with seeds scooped out mine was roughly 2 1/2 pounds
  • 1 tablespoon high-heat oil such as sunflower oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups baby arugula
  • 1 1/2 cups cooked brown, green, or black lentils
  • 1/2 cup thinly sliced red onion slivers

Instructions

  • For the Tofu Feta: cut tofu into 1/2-inch cubes, and place them in a resealable container, or back into the tofu container. Whisk together water, olive oil, vinegar, salt, and oregano, then pour mixture over tofu. Cover container and let marinate for at least 2 hours, or overnight (I typically go overnight, since it's easy to prep). 
  • For the Thyme Vinaigrette: Whisk together all vinaigrette ingredients, until combined. Place in refrigerator while you prep the squash, so that the flavors can meld. The dressing will separate, so just give it a shake or stir before using it.
  • For the Salad Assembly: Preheat oven to 400F, and line a baking sheet with parchment paper. Roughly chop the kabocha squash and place it on the baking sheet. Drizzle oil over the top, sprinkle with salt and pepper, then mix it together until even coated (I use my hands). 
  • Roast squash for 30 minutes, stirring it around halfway through. Pierce with a fork to test tenderness. Once cooked, but not too soft, place baking sheet on cooling rack for squash to reach room temperature.
  • In a large mixing bowl, place squash, cooked lentils, red onion and arugula. Drain marinade from tofu feta, and add it to the bowl. Drizzle dressing over the top and gently toss until evenly coated. Refrigerate until ready to serve! 

Notes

If you make this recipe ahead of time, leave the arugula and dressing out until you're ready to serve, so that the greens don't wilt too much.