Go Back

Orange Maple Butternut Squash and Tofu Salad

Author: Molly Patrick of Clean Food Dirty Girl


  • 1/2 butternut squash about 3 cups, peeled and cut into small cubes
  • 1/2 box of firm tofu cut into cubes
  • 1/2 of a red onion about 1 cup, sliced
  • 1 cup fresh parsley chopped
  • A few shakes of red pepper flakes
  • A few turns of black pepper


  • Juice of two oranges about 1 cup
  • 1/4 cup water
  • 1 tablespoon 100% pure maple syrup
  • 1 teaspoon dijon mustard
  • 3 garlic cloves minced
  • 1/2 cup sesame seeds
  • 3/4 teaspoon sea salt

Additional ingredients

  • ½ cup of quinoa 100g
  • 4 cups of kale 115g, chopped
  • Toasted pecans


  • Preheat oven to 350° F (175°C).
  • Add the squash, tofu, red onion, parsley, red pepper flakes and black pepper to a large mixing bowl.
  • Make the marinade by adding all of the marinade ingredients to the blender and blending until totally smooth, about a minute (orange juice, water, maple syrup, mustard, garlic, sesame seeds and salt).
  • Reserve 1/2 cup of the marinade and set it aside. Pour the remaining marinade over the squash / tofu mixture and gently stir until everything is coated.
  • Place this mixture on a parchment covered baking sheet and bake for 45 minutes.
  • While that goodness is baking, cook the quinoa by placing 1/2 cup of quinoa and 1 cup of water in a small pot, bring to a boil and then reduce the heat to just a simmer. Simmer for 15 minutes until the water is evaporated and the quinoa is soft.
  • Place the kale in a large mixing bowl, add the 1/2 cup reserved marinade, and massage with your hands until the kale is limp and the marinade is fully incorporated.
  • Add the warm quinoa and the baked butternut squash mixture to the kale and gently stir until everything is mixed together.
  • Serve warm or cold and top with toasted pecans when serving.