Roasted Vegetable Salad with Smoky Tempeh (Vegan)

GFGluten Free

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This Fall Vegetable Salad is piled high with Roasted Brussels Sprouts, Butternut Squash, and Smoky Tempeh, plus drizzled with an Easy Tahini Dressing. YUM!

Do you eat salads year round? If you only consider a salad to be a mix of raw veggies and lettuce, I can see why not.

However,Β this Fall Vegetable Salad is different! Once you start adding cooked vegetables to your leafy greens, it’s hard to go back. Today we’re celebrating the flavors (and produce) of Fall with some Brussels Sprouts, Butternut Squash, and Cranberries.

Add a Creamy Tahini Dressing and some Smoky Tempeh on top, and this is a meal you’ll be having on repeat all season long.

Fall Vegetable Salad with Smoky Tempeh - Easy Vegan & Gluten Free Recipe

I’ve always been a fan of roasted vegetables, so adding them to a salad was a no-brainer for me. I love how this meal is still filling and hearty, but is a lot lighter on my stomach than a heavier grain bowl.

Fall Vegetable Salad with Smoky Tempeh - Easy Vegan & Gluten Free Recipe

Plus, we get to coat all of our veggies in the same seasoning blend, and bake on one single tray! This makes both prep and clean-up a whole lot easier. You can easily cook the tempeh and prep the dressing while they’re roasting away, saving even more time. Toss everything together in a bowl, and you’re all set!

Fall Vegetable Salad with Smoky Tempeh - Easy Vegan & Gluten Free Recipe

If you love all of these Fall flavors, you’re in luck πŸ˜‰ This post is also part of my monthly collaboration with my friends Jasmine and Chris of Sweet Simple Vegan. Be sure to head on over to their blog to check out this mouth-watering Fall Pasta Salad with Avocado Dijon Dressing!

Fall Vegetable Salad with Smoky Tempeh - Easy Vegan & Gluten Free Recipe

A Few Final Thoughts:
  • If you do not have access to Butternut Squash you can easily substitute it with Sweet Potato, or another squash of choice!
  • This Salad is actually perfect for meal prep – you can prepare the veggies, tempeh, and dressing ahead of time and they will last for up to one week in the fridge. I would only suggest storing the dressing in a separate container, so the greens do not get soggy.
  • I love the combination of savory and sweet, but if that’s not your thing feel free to omit the dried Cranberries.

Want more Salad Recipes? You may also like my Greek Salad with Tofu Feta,Β Kale Waldorf Salad,Β or Beet Salad with Avocado Dressing!

If you make this recipe and share a photo on social, be sure to tag me onΒ  Facebook or Instagram @frommbowl + #frommbowl! I love seeing your delicious recreations πŸ™‚

Print

Fall Vegetable Salad with Smoky Tempeh

This Fall Vegetable Salad is piled high with Roasted Brussels Sprouts, Butternut Squash, and Smoky Tempeh, plus drizzled with an Easy Tahini Dressing.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 3 people 1x

Ingredients

Scale

For the Salad:

  • 4 cup Brussels Sprouts, cut in half
  • 4 cup Butternut Squash, cubed
  • 1 Red Onion, cut into thin half rings
  • 1/3 cup Dried Cranberries
  • 67 cup Mixed Greens of Choice
  • 1 tbsp Apple Cider Vinegar
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Black Pepper, or to taste
  • 1 8 oz. block of Smoky Tempeh, prepared

For the Easy Tahini Dressing:

  • 1/3 cup Tahini
  • 2 tbsp Fresh Lemon Juice
  • 2 tsp Maple Syrup
  • 1/3 cup Filtered Water
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder

Instructions

  1. Preheat your oven to 400F. Add the chopped Red Onion, Brussels Sprouts, and Butternut Squash to a large bowl, then top with Apple Cider Vinegar, Smoked Paprika, Garlic Powder, Salt, and Pepper. Stir together with a fork until everything is well incorporated, then transfer to a greased or lined baking tray and bake for 30 – 40 minutes, until the vegetables are thoroughly cooked.
  2. Prepare the Easy Tahini Dressing by combining all ingredients together in a large bowl and mixing by hand, or in a high-speed blender if you would like to speed things up.
  3. Once the vegetables have finished roasting, let them cool and then assemble the salads. Fill each bowl with fresh greens, then top with the prepared Smoky Tempeh, Roasted Vegetables, some Dried Cranberries, and a generous drizzle of Dressing.
  4. Store any leftovers in sealed containers in the fridge for up to 7 days.

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Fall Vegetable Salad with Smoky Tempeh - Easy Vegan & Gluten Free Recipe

Fall Vegetable Salad with Smoky Tempeh - Easy Vegan & Gluten Free Recipe

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. I love simple and delicious dinners. This for sure is going on our list of repeats.
    The flavors are incredible together.
    Can’t wait to make this again.

  2. Love the roasted veggies! I make this everytime I need to eat more veggies. It’s so easy to make and a great way to eat more greens. Not a fan of tempeh though so I don’t make it. I usually pair this with some crispy tofu, rice, and sauce to go on top.

  3. I’ve saved this recipe after making it a couple times because I never want to forget it exists! Delicious, healthy, so filling. Love the idea of using ACV instead of oil on the roasted veggies.

  4. This tempeh made delicious sandwiches with mustard, onion, and lettuce. I’d like to take this camping to use for sandwiches, so I’m wondering, can I make this ahead of time and freeze it? Thank you in advance. And thanks for this amazing recipe!

  5. Hi, I would like to know where I can get liquid smoke? I would love to make to the tempeh, but want to use the exact ingredients.
    Thank you ????

    1. Hi Vanessa! Most grocery stores in the US should carry this near the condiments. You can also purchase it online through Amazon.

  6. First time making tempeh and SO GOOD. I was thinking about trying the same recipe but using tofu. Thoughts? Thanks for another great post!

    1. Hi Molly! It will work with tofu, but the tofu will not be very crispy. I would recommend using one of the other tofu recipes on my blog instead for best results!

  7. 5 stars
    This was my first time making my own tempeh. I’m officially hooked. This is an awesome recipe, Caitlin!

  8. 5 stars
    So glad to have come across this great fall salad recipe – it is going to be my work lunches for the next 3 days before Thanksgiving, and what beautiful colors! I had a couple fresh springs of basil I also added to the tahini dressing Yum. Can’t wait to eat it all up! Well, I already had some tastings while prepping so I know it’s delicious πŸ™‚ Another awesome recipe found here!

  9. 5 stars
    Hi Caitlin, I normally don’t leave comments anywhere lol, but I just have to say, this recipe is AMAZING. I’ve never had tempeh before and I was not prepared for how good it was here. Oh my God. Thank you for a recipe I’ll likely be passing down to my hypothetical grandkids.

  10. Amazing photography Caitlin. Is there any reason in particular you aren’t using Pinterest yet? I’m quite sure that with your quality you’d be able to get a ton of visits to your site. Sure, food blogs is very competitive there, but I would really consider it if I were you πŸ™‚

    1. Hi Jenny, I have been using Pinterest for quite some time now! There is always an image at the end of the blog post for you to Pin to your boards, if you would like πŸ™‚