Smoky Squash Salad

Preheat oven to 350°. Place almonds on a large rimmed baking sheet; spread evenly. Bake until lightly toasted, checking frequently after 5 minutes. Remove from pan and set aside. Increase oven temperature to 450°. Pile squash on pan and add 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper; toss to coat and spread evenly. Roast 8 minutes. Meanwhile, toss mushrooms with 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper. Push squash to one side of pan. Add mushrooms to the other side of pan and spread evenly. Continue roasting until squash is tender and mushrooms are tender and beginning to brown, 8 to 10 minutes.

Meanwhile, prepare tempeh: Cut the block of tempeh crosswise into 1/4-inch-wide strips. In a large skillet, whisk together tamari, cider vinegar, maple syrup, cumin and liquid smoke. Add tempeh; stir to coat. Bring to a gentle boil over medium-high. Reduce heat to medium; cook, uncovered, until liquid is reduced and absorbed into tempeh, 10 to 15 minutes, stirring occasionally. Set aside to cool.

Place kale in a large bowl and drizzle with a tiny bit of olive oil, about 1 teaspoon. Massage kale with your hands until it darkens by a shade and volume has reduced slightly, 3 to 5 minutes. Add Brussels sprouts and toss to combine.

To assemble salad: On a platter or four plates, arrange greens, squash, mushrooms, tempeh and almonds. Serve salad with Maple-Tahini Dressing.