Fall Chopped Salad with Maple-Balsamic Tofu

Name: Fall Chopped Salad with Maple-Balsamic Tofu
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Ingredients: 1 (14- to 16-ounce) block extra-firm tofu; 3/4 cup farro, (rinsed (I always use 10-minute farro)); Kosher salt; 2 medium sweet potatoes (about 1½ pounds total), (scrubbed, peeled, and diced into 1/2-inch cubes); 2 tablespoons extra virgin olive oil, (divided); 1 tablespoon low-sodium soy sauce; 2 tablespoons cornstarch; 1 large bunch (about 8 ounces) Tuscan kale, (ribs and stems removed and leaves thinly sliced); 6 ounces shaved Brussels sprouts ((I use pre-shredded) ); 1 sweet-tart apple, (such as Honeycrip, cored and diced); 1/4 cup roasted, salted pepitas or chopped roasted pistachios; 1/4 cup dried sweetened cranberries; 4 ounces goat cheese, (crumbled (optional)); 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon pure maple syrup; 1/4 teaspoon kosher salt; Freshly ground black pepper; 3 tablespoons extra virgin olive oil

everything you love about autumn in one bowl

There’s so much good produce in season during the fall that I decided to throw it all in one bowl for the ultimate seasonal salad. It’s packed with nutrients from colorful fruits and veggies like kale, apples, and sweet potatoes, plus protein from tofu and plenty of fiber (and more protein!) from cooked farro. …