BBQ Kale Salad
This kale salad is topped with delicious vegetables, grilled tofu, and an easy, homemade BBQ dressing.
Total Time 45 minutes
Servings 2
Ingredients
Salad:
- 3 Cups Baby Kale
- 2 Small Yellow Crooked Neck Squash
- 1 Cup Cherry Tomatoes
- 6 Ounces of Tofu
- 1/3 Cup Corn Canned or Frozen
- 1/4 Cup Red Onion Diced
- 1/3 Tsp Garlic Powder
- 1/3 Tsp Onion Powder
- 1/4 Tsp Cumin
- 1/4 Paprika
BBQ Salad Dressing:
- 3 Tbsp Cannellini Beans Drained and Rinsed
- 2 Tbsp Annie's Organic Original BBQ Sauce
- 1 Tbsp Balsamic Vinegar
Instructions
-
Preheat the oven to 375 Fahrenheit and line a baking sheet with parchment paper.
-
Slice cherry tomatoes in half and set aside. Defrost or prepare corn and set aside.
-
Slice tofu into 0.5" x 2" x 2" squares and lay them out across one side of the baking sheet.
-
Slice yellow crooked neck squash into 1" cubes and place them on the other side of the baking sheet.
-
In a small bowl or container mix all the spices then sprinkle them overtop of the tofu on the baking sheet.
-
Place baking sheet in the oven and bake for 30 minutes. Then remove the baking sheet from the oven and use a spatula to remove the squash from the baking sheet. Set the squash aside, but leave the tofu on the sheet.
-
Turn the oven on broil. Once hot, put the tofu back in the oven for 3-4 minutes or until the edges are golden. Remove and let cool. Then cut the tofu into smaller cubes.
-
Next, put all salad dressing ingredients in a small blender and blend until smooth.
-
Place all prepared ingredients in a large salad bowl and toss with the dressing.
-
Serve!
Notes
- A few other great additions to this salad are pepitas, avocado, and black beans.
- If you are substituting another BBQ sauce, be sure to check the ingredients for high fructose corn syrup. Another great BBQ sauce option is Stub's which uses real sugar and molasses.
