Fall Vegetable Salad with Smoky Tempeh

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

5 from 8 reviews

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



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


  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.