Description
Cran-Apple Tempeh Kale Salad made with massaged kale, diced apple, walnuts, tempeh crumbles, and raw nut cheese. Perfect for easy fall meal prep lunches.
Ingredients
Tempeh Crumbles
- 1 8-oz block tempeh
- avocado oil
Cran-Apple Kale Salad
- 1 bunch kale, rinsed and shredded
- 1 pink lady apple, cored and diced (or sub your favorite apple)
- juice from one lemon
- 1 TBSP cold-pressed olive oil
- Himalayan sea salt, to taste
- Black pepper, to taste
- 1/4 cup raw walnuts
- 1/4 cup dried cranberries
- 2 TBSP raw cashew cheese or sub store-bought herbed nut cheese– I like this brand!)
Instructions
- Remove the tempeh from its package and rinse it under running water. Pat the tempeh dry, then slice it into cubes.
- Preheat a pan over medium heat with a drizzle of avocado oil. Once it’s warm, add the tempeh cubes and cook them for 8-10 minutes, tossing them frequently to ensure all of the sides are lightly brown and cooked.
- Add the rinsed and shredded kale to a large bowl with a squeeze of lemon, drizzle of olive oil, and a pinch of Himalayan sea salt and black pepper. Massage the kale well with your hands to work the dressing into the leaves. Set the bowl aside to allow the kale leaves to soften.
- To assemble the salads, divide the massaged kale between bowls and top with the diced apple, walnuts, dried cranberries, and herbed nut cheese. Add your favorite homemade or storebought dressing, if you like! Enjoy immediately.
- Store the leftovers separately in the refrigerator for 3-5 days and reassemble before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free