Hello lovelies, in addition to all the "comfort food", I always feel like salad in the cold season and so today there is a new recipe for you: lamb's lettuce with oven vegetables and tofu. Or Nüsslisalat, as they say here in Switzerland. This is one of our absolute favorite salads and luckily it‘s now in season. The lamb's lettuce is so well combined with vegetables and especially oven vegetables make it particularly delicious.

With the addition of autumnal vegetables such as Brussels sprout, pumpkin, shallots and crispy tofu, the salad becomes a main course in no time at all and, moreover, it‘s made quickly. We love crispy vegetables and tofu from the oven, especially the kids do.

You can also enjoy the lamb’s lettuce as a festive starter, I think it fits wonderfully to a Christmas menu.

Feldsalat mit Ofengemüse und Tofu


And now here is the recipe for lamb’s lettuce with oven vegetables and tofu:

Feldsalat mit Ofengemüse
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Lamb’s lettuce with oven vegetables and tofu

A delicious salad with roasted vegetables from the oven and crispy tofu, perfect for a festive menu.
Course: Appetizer, Beilage, Hauptgericht, Main Course, Salad, Salat, Vorspeise
Keyword: einfach, Feldsalat, Nüsslisalat, Rosenkohl, Tofu, Vegan, Weihnachten
Prep Time:10 minutes
Cook Time:40 minutes
Servings:4 persons
Author:Verena Frei
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  • Baking oven


Oven vegetables & tofu

  • 250 gr (9 oz.)  Brussels sprout 
  • 200-300 gr (9-10.5 oz.)  butternut squash or hokkaido pumpkin- alternatively sweet potato
  • 200 gr (7 oz.) smoked tofu
  • 2 shallots
  • 3 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 2 Tbsp balsamic vinegar 
  • salt & pepper
  • 1 garlic clove 
  • 4 Tbsp olive oil
  • 2 Tbsp balsamic vinegar 
  • 1 Tbsp maple syrup
  • 1 Tsp Dijon mustard
  • salt & pepper


  • 250 gr (9 oz.) lamb’s lettuce
  • 1/2 pomegranate


Oven vegetables & tofu

  • Wash and cut the Brussels sprout in halves 
  • Dice the pumpkin 
  • Pat the tofu dry and dice it 
  • Cut the shallots in slices 
  • Place everything on a baking tray and sprinkle with oil, vinegar and maple syrup 
  • Season with salt & pepper 
  • Bake for 20-30 minutes at 200°C (392°F) until crispy
  • Finely dice the garlic or squeeze it 
  • Add all ingredients into a jar and shake very well 
  • Wash the lettuce and place it into a bowl 
  • Now add the oven vegetables and mix it with the dressing
  • Deseed the pomegranate and sprinkle the seeds over the salad 


Have you ever eaten Brussels sprout out of the oven? We love to cook it that way and everyone really enjoys it here. Especially in connection with the maple syrup and balsamic vinegar, the roast aroma of the vegetables and the tofu is really delicious, check it out.

Feldsalat mit Ofengemüse

Particularly delicious is the salad with the fresh pomegranate seeds, which give it a special touch. On top of that pomegranate is incredibly healthy, because it‘s full of vitamins and valuable nutrients. Roasted sunflower seeds also go well with this salad.

Feldsalat mit Ofengemüse

Lamb’s lettuce is just a great all-rounder and we can really eat it daily in autumn / winter. It’s also one of the most nutritious salads due to its vitamin content and minerals. I already have a delicious recipe with apple and lentils here on the blog.

Love, Verena

If you have Pinterest, you can find me here and you can pin this picture:

Feldsalat mit Ofengemüse und Tofu

This post is also available in: deutsch

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