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Dairy Free
Gluten Free
Nut Free
Fall Harvest Salad with Tofu
A colorful, satisfying fall salad with tender kale, farro, roasted butternut squash, dried cranberries, vegan feta, and toasted pepitas, tossed in a bright maple-Dijon vinaigrette, crispy baked tofu.
*Images shown represent double servings. Single meal orders will be half of what is displayed.
How to Prepare
Chilled (for Best Flavor)
Keep salad chilled until ready to eat. Before serving, toss gently to redistribute the maple-Dijon vinaigrette and ingredients evenly. Enjoy cold!
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