Recipes

Mexican Harvest Salad

Queso fresco is a soft, mild cheese that you’ll find in Mexican or Latin American markets. Alternatively, use a mild feta — it’s brinier and a bit more assertive but just as delicious.

A Dressing That Does It All

Salads are a cornerstone of a healthy diet, and the dressing alone in this dish packs a nutritious punch: It’s made with extra-virgin olive oil, which contains compounds like oleocanthal and oleuropein that possess anti-inflammatory properties, and it’s sweetened with honey, rich in cardioprotective flavonoids and phenolic compounds linked to reduced risk of heart disease.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Servings
6
Prep Time
35 min
Duration
65 min

Ingredients

Dressing

Salad

  • 1 1-lb butternut squash, peeled, seeded and cubed
  • 8 oz organic tempeh, cubed
  • 2 tbsp extra-virgin olive oil
  • 3/4 cup apple cider vinegar
  • 1 tbsp raw honey
  • 1/2 red onion, sliced
  • 6 cups mixed baby lettuces
  • 1 14-oz BPA-free can black beans, drained and rinsed (TRY: Eden Organic Black Beans No Salt Added)
  • 1 avocado, sliced
  • 1/3 cup crumbled queso fresco or mild feta cheese

Preparation

1. Make dressing: In a blender, purée all dressing ingredients. Set aside.

2. Make salad: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. In a large bowl, toss together squash, tempeh and oil. Spread on sheet. Roast until squash is tender, about 30 minutes.

3. Meanwhile, in a small saucepan, bring vinegar and honey to a simmer on medium-high. Add onion and remove from heat. Let stand about 15 minutes. Drain and set aside.

4. Place lettuces on a platter or in a large bowl. Top with squash mixture, beans, avocado and pickled onion. Drizzle with dressing and sprinkle with cheese; toss just before serving.

Make Ahead: Make dressing and pickled onions up to 3 days ahead; store in separate airtight containers in the fridge. The squash and tempeh can be roasted up to 2 days ahead and refrigerated in an airtight container. Assemble before serving.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 473
  • Carbohydrate Content 31 g
  • Cholesterol Content 5 mg
  • Fat Content 34 g
  • Fiber Content 10 g
  • Protein Content 15 g
  • Saturated Fat Content 6 g
  • Sodium Content 192 mg
  • Sugar Content 6.5 g
  • Monounsaturated Fat Content 23 g
  • Polyunsaturated Fat Content 5 g