Warm Quinoa and Lentil Tempeh Autumn Salad

Looking for a hearty, satisfying salad that screams autumn? This Warm Quinoa and Lentil Tempeh Salad is packed with roasted butternut squash, crispy Brussels sprouts, and our favourite ingredient: artisanal lentil tempeh. It’s a balance of sweet, savoury, and nutty, topped off with caramelized pecans and a creamy tahini dressing. If you’re into fermentation, clean eating, or just love bold flavours, this one’s for you.

A warm, wholesome quinoa bowl with tempeh, squash, cranberries, and a splash of creamy dressing.

Ingredients:

For the Salad:

• 1 medium butternut squash, peeled and diced

• 200g lentil tempeh, cubed

• 2 cups quinoa, rinsed

• 300g Brussels sprouts, sliced

• 1/4 cup dried cranberries

• 3 tbsp olive oil

• 1 tbsp garlic powder

• 1 tbsp smoked paprika

• 2 tbsp maple syrup

• Salt and pepper, to taste

For the Caramelized Pecans:

• 1/4 cup pecans, roughly chopped

• 2 tbsp maple syrup

For the Dressing:

• 2 tbsp tahini

• 1 tbsp maple syrup

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 2 tbsp water (to thin)

• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa: In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, and simmer for 15 minutes. Fluff and set aside.

2. Roast the Veggies and Tempeh: Preheat the oven to 200°C. Toss the Brussels sprouts, tempeh, and butternut squash with olive oil, garlic powder, paprika, maple syrup, salt, and pepper. Spread on a baking sheet and roast for about 30 minutes, stirring halfway through.

3. Caramelize the Pecans: In a small pan, heat 2 tbsp maple syrup over medium heat. Add the pecans and a pinch of salt, stirring constantly for 3-4 minutes until caramelized. Set aside.

4. Make the Dressing: Whisk together tahini, maple syrup, lemon juice, olive oil, water, salt, and pepper.

5. Assemble the Salad: In a large bowl, combine quinoa, roasted veggies, tempeh, cranberries, and caramelized pecans. Drizzle with the tahini dressing and toss to combine.

This salad brings the heart of autumn to your plate, with the earthy taste of lentil tempeh and the natural sweetness of roasted squash and maple caramelized pecans. For more seasonal, fermentation-friendly recipes, check out what we’ve been cooking up at www.ragi.ch.