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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

  1. Preheat the oven to 375 Fahrenheit and line a baking sheet with parchment paper.
  2. Slice cherry tomatoes in half and set aside. Defrost or prepare corn and set aside.
  3. Slice tofu into 0.5" x 2" x 2" squares and lay them out across one side of the baking sheet.
  4. Slice yellow crooked neck squash into 1" cubes and place them on the other side of the baking sheet.
  5. In a small bowl or container mix all the spices then sprinkle them overtop of the tofu on the baking sheet.
  6. 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.
  7. 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.
  8. Next, put all salad dressing ingredients in a small blender and blend until smooth.
  9. Place all prepared ingredients in a large salad bowl and toss with the dressing.
  10. 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.