Photo by Annabelle Breakey

Serves 6 / Prep tip: If you have more time, adding roasted parsnips and sunflower seeds enhances this salad's texture and variety. Serving tip: A simple tomato soup balances this meal.

4 cups (two 10-ounce bags) frozen butternut squash cubes

2 medium red onions, cut into thin wedges

1 16-ounce package extra-firm tofu, drained and cut into 1-inch cubes

4 tablespoons olive oil, divided

2 tablespoons honey

1 small loaf (8 ounces) ciabatta, torn into bite-size pieces

5 cups baby spinach leaves

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

½ cup crumbled goat cheese, for garnish

1. Preheat oven to 400°. Place squash, onions, and tofu in a large roasting pan, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast 20 minutes, turning occasionally, until onions are soft. Drizzle with honey. Scatter with torn ciabatta; return to oven for about 5 minutes or until toasted.
2. Place spinach in a large bowl and top with roasted vegetables, tofu, and ciabatta. Whisk together remaining 2 tablespoons oil, lemon juice, and mustard; season with salt and pepper. Drizzle over salad and toss. Top with cheese, if desired. Serve immediately.

PER SERVING: 346 cal, 38% fat cal, 15g fat, 2g sat fat, 0mg chol, 15g protein, 41g carb, 5g fiber, 78mg sodium