Kale Salad with Creamy Lemon Dressing and Baked Tempeh
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 package of tempeh, smoked or regular
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 bunch of lacinato kale, ribs moved, then washed, dried, and chopped
  • 1 bunch of romaine lettuce, washed, dried and chopped
  • ¼ cup chopped almonds
  • ½ an english cucumber, chopped
  • 1 red pepper, cut into thin strips
  • 2 cups chopped broccoli
  • FOR THE DRESSING:
  • 2 tablespoons miso
  • ¼ cup sesame oil, toasted or not
  • ½ cup fresh lemon juice
  • 4 teaspoons maple syrup
  • 4 teaspoons freshly minced ginger
  • 2 large cloves garlic, minced
  • ½ teaspoon chili flakes- or more for a spicy dressing
  • 2 tablespoons tahini, or sub almond butter or peanut butter
Instructions
  1. Preheat oven to 425°F.
  2. Cut your tempeh into 1 inch cubes and place in a small mixing bowl. Add dijon mustard, maple syrup, and apple cider vinegar. Toss until it's evenly coated. Place on parchment lined baking sheet and bake for 15 minutes.
  3. While the tempeh is cooking, make the dressing. Add all the dressing ingredients to a mason jar and stir well until combined. Alternatively, you can place all dressing ingredients into a blender and blend until smooth.
  4. Chop all veggies into bite-size pieces and place in a large mixing bowl.
  5. Once Tempeh is done, poor half the dressing onto the salad and mix to combine.
  6. Add more dressing to your taste (add more!)
  7. Distribute salad amongst serving dishes and top with tempeh.
  8. Serve immediately topped with cracked pepper if desired.
Recipe by Insightful Bite at https://www.insightfulbite.com/kale-salad-with-creamy-lemon-dressing-and-baked-tempeh/