Ingredients with Measurements:
- 1 package of tempeh (8 oz)
- 1 bunch of kale (8 oz)
- 1/2 cup of quinoa
- 1/4 cup of sliced almonds
- 1/4 cup of dried cranberries
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Baking sheet
- Saucepan with lid
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tempeh into small cubes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 20-25 minutes, or until golden brown.
3. While the tempeh is baking, cook the quinoa according to the package instructions. Once cooked, set aside to cool.
4. Remove the stems from the kale and chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
5. In a small mixing bowl, whisk together the remaining olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
6. Add the cooled quinoa, sliced almonds, and dried cranberries to the bowl with the kale.
7. Once the tempeh is done baking, add it to the bowl with the other ingredients.
8. Pour the dressing over the salad and toss to combine.
9. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 390
- Total fat: 23g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 200mg
- Total carbohydrate: 34g
- Dietary fiber: 6g
- Sugars: 10g
- Protein: 16g
Substitutions for ingredients:
- Tempeh: You can substitute tofu or chickpeas for the tempeh.
- Kale: You can use any leafy green, such as spinach or arugula.
- Quinoa: You can use any grain, such as brown rice or farro.
- Sliced almonds: You can use any nut, such as walnuts or pecans.
- Dried cranberries: You can use any dried fruit, such as raisins or apricots.
Variations:
- Add roasted sweet potato or butternut squash for extra sweetness.
- Top with crumbled feta or goat cheese for added creaminess.
- Use maple syrup instead of honey for a vegan option.
Tips and tricks:
- Massage the kale with a little bit of olive oil before adding the other ingredients to make it more tender.
- Toast the sliced almonds in a dry skillet for a few minutes to bring out their flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but you can reheat the tempeh in the oven or microwave if desired.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of roasted vegetables or a crusty bread.
Troubleshooting advice:
- If the kale is too tough, try massaging it with a little bit of olive oil before adding the other ingredients.
Food safety advice:
- Make sure to cook the tempeh and quinoa thoroughly before adding them to the salad.
Food history:
- Tempeh is a traditional Indonesian food made from fermented soybeans.
Flavor profiles:
- This salad is sweet, savory, and slightly tangy.
Serving suggestions:
- Serve as a light lunch or dinner.
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