Roasted Butternut Squash, Tofu & Spinach Salad

Ingredients

• 1 medium fresh butternut squash (about 2–2½ lb), peeled, seeded, and cut into 1-inch cubes
• 1 medium red onions, cut into thin wedges
• 1 (14–16 oz) package extra-firm tofu, pressed, drained, and cut into 1-inch cubes
• 3 tablespoons olive oil (for roasting)
• Sea salt and freshly ground black pepper, to taste
• 5 cups baby spinach, lightly packed
• 1 small loaf (about 8 oz) ciabatta, torn into bite-size pieces

For the dressing

• 2 tablespoons extra-virgin olive oil
• 1–2 tablespoons raw honey, to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Pinch of salt and black pepper

Optional garnish

• Crumbled feta or grated sheep's cheese like Manchego
• Toasted sunflower seeds or pumpkin seeds

Instructions

1. Roast the vegetables & tofu: Preheat the oven to 400°F.
   Place the butternut squash, red onions, and tofu on a large baking sheet. Drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss gently to coat.
   Roast for 25–30 minutes, turning once halfway through, until the squash is tender and lightly caramelized and the tofu is golden at the edges.

2. Toast the bread: Scatter the torn ciabatta over the roasting pan during the last 5–7 minutes of cooking, or toast separately until lightly crisp.

3. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and raw honey until emulsified. Season lightly with salt and pepper.
   

4. Assemble the salad: Place spinach in a large bowl. Top with the warm roasted squash, onions, tofu, and toasted bread. Drizzle with the dressing and gently toss so the spinach just begins to wilt from the warmth.

5. Top with goat cheese or seeds if desired. Serve immediately while warm and vibrant.