May 05, 2021

Apple, Cranberry and Kale Salad with BBQ Tempeh - Salad Recipe

Apple, Cranberry and Kale Salad with BBQ Tempeh

Rated 5.0 stars by 7 users

Servings

Prep Time

25 minutes

Cook Time

20 minutes

Have you tried tempeh yet? It's made with a base of fermented soya and comes from the island of Java in Indonesia. It's got a nutty flavour and is a great source of vegetable protein, making it a great alternative to meat. It can be used in a variety of recipes. Simply slice and boil for several minutes to soften before marinating. Tempeh handily absorbs flavours, so switch up your marinades for variety before frying it to tender, golden perfection. In this recipe, the grilled tempeh is served on top of a kale salad chock full of apples, dried cranberries and pumpkin seeds. A delicious and healthy fall salad that's easy to make!

Image of Apple, Cranberry and Kale Salad with BBQ Tempeh

Ingredients

Tempeh BBQ

1 block of tempeh (240 g)
2 tbsp maple syrup
2 tbsp tamari sauce
1 tbsp tomato paste
1/2 tsp liquid smoke

Vinaigrette

1 tbsp apple cider vinegar
1/4 cup virgin olive oil
1 clove garlic, minced
1 tbsp tahini
1 pinch PRANA unrefined Algarve sea salt
PRANA organic fair trade whole black pepper, ground, to taste

Salad

1 bunch kale
1/2 red onion
1 apple
1/2 cup PRANA organic cranberries, sweetened with apple juice
1/4 cup PRANA organic raw European pumpkin seeds

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Directions

Tempeh BBQ

Bring a large pot of water to a boil.
Cut the block of tempeh in 3 lengthwise and then in 3 crosswise to get 9 squares. Cut each square in 2 diagonally.
Put the tempeh in the boiling water and cook for 10 minutes. Drain the tempeh and set aside.
In a shallow dish, mix all the ingredients for the marinade together.
Add the tempeh triangles and make sure each is coated in the sauce. Let marinate for 30 minutes.
Meanwhile, prepare the rest of the salad.
Heat a splash of vegetable oil in a large anti-stick frying pan. Brown the tempeh on each side for 3 to 4 minutes over medium heat.

Salad

Remove the leaves from the stalks of kale and tear the leaves into bite-sized pieces.
In a bowl, mix all the vinaigrette ingredients together and whisk vigorously to emulsify.
Finely mince the red onion and the apple.
In a large bowl, mix the kale with the vinaigrette. Add the red onion, apple, cranberries and pumpkin seeds.
Serve the salad and top with pieces of BBQ tempeh.