Rainbow Berry Salad with Almond Dressing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: lunch, salad, healthy, vegetarian
- Cuisine: American
- Diet: Vegetarian
Description
Rainbow Berry Salad with Almond Dressing. This salad is bursting with fresh fruit, crispy tofu, dairy-free or regular feta, almonds and a bright almond-butter dressing. Adapted from Pinch of Yum.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: lunch, salad, healthy, vegetarian
- Cuisine: American
- Diet: Vegetarian
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: lunch, salad, healthy, vegetarian
- Cuisine: American
- Diet: Vegetarian
Scale
Ingredients
Crispy Tofu:
- 1 block organic, firm or extra-firm tofu
- 1 tablespoon soy sauce (or tamari for gluten-free version)
- 1 tablespoon arrowroot starch
- 2 teaspoons chili powder
Almond Butter Dressing:
- 1/4 cup almond butter
- 2 tablespoons orange juice
- 3 tablespoons hot water
- 1 teaspoon spicy brown mustard or dijon
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1 small clove garlic, minced
Berry Salad Ingredients:
- 4–5 cups lettuce, chopped
- 2 cups grapes, halved
- 1 cup fresh blueberries
- 3/4 cup fresh blackberries
- 1/2 cup dairy-free or regular feta cheese*
- 1/2 cup chopped almonds
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- For crispy tofu, it needs to be pressed first. Wrap the tofu in a kitchen towel or paper towels and place a heavy object on top, like a pan or cans. Let drain for at least 15 minutes.
- Unwrap the tofu and cube, then place in a large bowl. Toss with olive oil, soy sauce, arrowroot starch and chili powder until the tofu is evenly coated.
- Place on the baking sheet and bake for 20-25 minutes until golden brown and crispy. Set aside while you prepare the rest of the ingredients.
- Whisk together the ingredients for the dressing. Season to taste with salt, as needed. Depending on the consistency of your almond butter, you may need to add a bit more water to thin it out.
- Place all ingredients to the salad in a large bowl and add the dressing. Toss well to combine, then divide among 4 bowls and serve.
Notes
The tofu can be made ahead of time and eaten cold or reheated in a pan or in the microwave.
*For a dairy-free feta, I love Violife’s cheese.
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