Squash and cabbage kale salad

  1. Prep

Preheat oven to 450°F.

Soak ½ cup cashews in hot water.

  1. Roast Veg + Tofu

Cabbage: Slice into 1" steaks; oil, salt, pepper; place on a foil-lined sheet.

Squash: Slice and spread on another sheet; drizzle with olive oil, maple syrup, salt, pepper, and a pinch of cumin.

Tofu: Cube firm tofu, toss with a little oil, salt, pepper, and BBQ sauce; spread on a third sheet.

Roast everything 15 minutes. Flip all pieces (and re-brush tofu with BBQ if desired). Roast 15 more minutes.

  1. Chop

Wash and chop kale, carrot, and apple.

  1. Dress + Assemble

Blend dressing (below).

Massage dressing into kale, cabbage, and carrot.

Top with squash, BBQ tofu, apple, and any extras.

Cashew Caesar Dressing

Blend until smooth:

½ cup soaked cashews

¼ cup olive oil

½ cup water

½ tsp onion powder

½ tsp garlic powder

½ tsp sea salt (more to taste)

Juice of ½ large lemon (more to taste)