This is the kale salad you want to eat when you just need a whole plate of crunchy goodness! The dressing is so unique! You’ll love it!
Sometimes, you just want a giant salad for dinner, or lunch, or whatever.
Cold, crunchy, filling… a girls gotta eat, right?!
You guys are going to love this salad. The dressing is seriously amazing. So much lemon but not overpowering! Almost like a caesar dressing but not. I couldn’t really figure out what to call it because I couldn’t figure out which flavours were coming out the most, but I went with Lemon-because there’s a half cup of this powerfully good for you stuff. And Creamy-because that’s what it is, minus any cream. #FTW!
Topping this bad boy with Tempeh is totally optional. Feel free to sub your favourite protein source like chicken, chickpeas, tofu, salmon, hard-boiled egg, or just go straight up veg and call it a day! (For more on plant-based protein, read this!).
A couple notes about a few of these ingredients:
Miso-I can’t say enough good things about this. As if being good for you isn’t enough, it’s also the best new(ish) ingredient I’ve tried in a long time. I’ve been throwing it in soups, like my Miso Ramen Noodle Soup, salad dressings like my Vegan Caesar, and I use it for marinading grilled veggies like eggplant, asparagus and baby bok choy. It’s seriously the best! And it keeps for a long time so don’t worry about that.
Tahini-this is ground sesame seed butter. Super great source of Omega 6 fatty acids, which are crucial for healthy brain development and function. Your body doesn’t make it, so you need to get it from food sources or supplements. Also, it has quite the unique flavour. I use it to make humus and salad dressings mostly as it’s a bit more savoury and earthy than other nut and seed butters. But feel free to sub almond butter, peanut butter, or pumpkin seed butter if you don’t have tahini!
Let me know how you like it! Hint-make a double batch because it’s freakin delicious. Take a picture and #insightfulbite on Instagram if you make it. I’d love to see what you come up with!
| Kale Salad with Creamy Lemon Dressing and Baked Tempeh | Print |
- 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
- Preheat oven to 425°F.
- 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.
- 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.
- Chop all veggies into bite-size pieces and place in a large mixing bowl.
- Once Tempeh is done, poor half the dressing onto the salad and mix to combine.
- Add more dressing to your taste (add more!)
- Distribute salad amongst serving dishes and top with tempeh.
- Serve immediately topped with cracked pepper if desired.
My husband and I are obsessed with this dressing. It’s unique and delicious!
Thanks Haley!! 🙂 It’s definitely a staple for us as well!