Warm Kale & Apple Salad w/ Tempeh & Shallots

This ultimate fall salad combines sweet, crisp, in-season apples with the slight bitterness of warm kale. The sweet caramelized shallots, smoky tempeh, crunchy pepitas, aromatic thyme and cinnamon bring it all together. Enjoy!

Kale & Apple Tempeh Salad

Veggies | Fruit | Protein | Fat
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Active Time: 10 minutes
Inactive Time: 15 minutes
Servings 1

Ingredients
 

Veggies

  • A handful or two of kale, shredded
  • 1 shallot, thinly sliced

Fruit

  • 1 apple, diced (save a few slices for decoration)

Protein

  • 1/3 cup 2 oz tempeh, pre-marinated in a smoky marinade
  • 1/4 cup 1 oz pumpkin seeds, pecans, or walnuts

Fat

  • 1 Tbsp 0.5 oz olive oil, divided

Seasonings

  • 2 tsp apple cider vinegar
  • A few fresh thyme leaves, to garnish
  • Pinch of cinnamon
  • Salt and pepper, to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium heat, and add the shallots, tempeh, pumpkin seeds, and a pinch of salt and pepper.
  • Cook, stirring occasionally, until the shallots are caramelized, the tempeh is browned, and the nuts or seeds are toasted, about 8-10 minutes.
  • Add the kale and diced apples into the skillet with a pinch of cinnamon. Stir well and cook for 2-3 minutes, until the kale is wilted and apples are warm but still crisp.
  • Remove from heat, toss with apple cider vinegar and more salt and pepper to taste. Garnish with reserved sliced apples, thyme, and another dash of cinnamon.

Notes

  • Check out my favorite smoky tempeh marinade here
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3 Comments

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