Winter Roasted Vegetable + Tempeh Salad

Photo by Amy Angelo

Photo by Amy Angelo

I’ll be the first to admit I’m not a salad lover — always seems boring to me! But, not this salad — this is no wimpy salad, it’s bursting with tons of flavor + texture. This salad really is a whole meal, that will keep you satisfied and craving it again and again.

We start off with a super simple blendable salad dressing, forget store bought dressing, this comes together in minutes and tastes so much better. Then we sear up some tempeh bacon, roast sweet potatoes (or squash of choice), and finish with toasted nuts, and apple chunks. Really all the best winter flavors in one delicious and hearty salad.

Cheers,

katie :)

Yield: 6 servings

Winter Roasted Vegetable + Tempeh Salad

MAPLE APPLE DIJON DRESSING:

  • ¼ cup extra virgin olive oil

  • 2 tablespoons maple syrup

  • 2 tablespoons Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon water

  • 1 garlic clove, loosely chopped

  • ½ teaspoon salt

SALAD:

  • 1 medium sweet potato, skin on, cut into bite size pieces (any kind of squash or even Brussels sprouts would be a great substitution)

  • Neutral high-heat oil of choice for roasting + frying (avocado, refined coconut, grapeseed, etc.)

  • 1 package “San Diego Tempeh” Chickpea Sunflower Seed Tempeh or tempeh of choice

  • Coconut Aminos

  • 1 bag salad greens of choice

  • 1 medium sweet apple of choice (I like Fuji or Pink Lady), cut into bite size pieces

  • Handful of nuts or seeds, lightly toasted

  1. Roast Sweet Potato: Pre-heat oven to 375. Line a baking sheet with parchment paper. Toss sweet potatoes in enough oil to coat and a few generous pinches of salt. Evenly spread out on prepared baking sheet. Roast for 30-40 minutes, stirring often. *** Cooking time will depend on the cut of the sweet potato; smaller cuts will cook quicker than larger cuts.

  2. Tempeh Bacon: Take block of tempeh and cut it into ¼ inch slices, place in a small rimmed dish, drizzle with coconut aminos and let marinade for 20 minutes. Then heat a non-stick skillet over medium heat. Once hot add enough oil to barely cover the bottom of the pan. Once oil is hot add tempeh, searing each side for 3-4 minutes on each side or until crispy. Drain on a paper towel lined plate. Cut into bite size pieces.

  3. Toss salad greens with desired amount of dressing, garnish with roasted sweet potatoes, tempeh bacon, apple, and nuts/seeds of choice.

Katie Farina2Comment