Fall Harvest Salad

ingredients

• 4 cups kale, chopped

• 1 cup figs, sliced

• 1 cup delicata squash, sliced

• 2 carrots, sliced

• ½ cup pomegranate seeds

• ½ apple, chopped

• ½ avocado

• Almond slices

• Salt & pepper

• Toby’s Original Jalapeno Tofu Spread

instructions

Toss sliced squash in oil, heat oven to 450 and bake until golden brown/ crispy. Let cool for a few minutes.

Add all ingredients to a plate or bowl, top with squash and drizzle with olive oil (optional). Serve with Toby’s Jalapeno Tofu.

Enjoy!