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.
Happy Labor Day Weekend!
Is it just me, or are you stuck in a weird rut with your eats too: oscillating back and forth between juicy summer peaches and crisp fall apples?
I’m going to miss the late night summer strolls with Harper around the neighborhood but I’ve been a sucker for fall food.
Obviously the allure of apples won out for this post.
I wanted the first of this month to elicit all the fall feels!
This Cran-Apple Tempeh Kale Salad is a favorite of mine.
It’s fresh and hearty, sweet and savory; just like Fall should be.
So, did it work?
Are you feeling fall?
I think you might need to make it first to get the full effect, ok?!
What You Need to Make This Cran-Apple Tempeh Kale Salad
The mix of flavors and textures in this salad is so fun!
We’ve got sweet crisp apples, “bread-y” and slightly bitter tempeh, crunchy walnuts, tart cranberries, and smooth savory herbed nut cheese.
Use my raw cashew cheese recipe or sub a store-bought nut cheese of your choosing, OR add avocado instead!
I think the slightly bitter taste of the tempeh crumbles tastes perfect with sweet apples and creamy cashew cheese, but if you’re really not into tempeh, try adding chickpeas or quinoa here for a protein alternative.
While I rarely do oil-based dressings, I found that a little olive oil and lemon juice massaged into the kale makes a great base for this leafy green salad.
The rich cheese and juicy apples don’t leave much need for dressing, but if you find yourself in need of one, try using a simple lemon tahini!
Notes on Meal Prep
This Cran-Apple Tempeh Kale Salad is perfect for fall meal prep on the go.
When I used to work in an office, I remember dumping the contents of this salad into Tupperware and uncovering it around noon for a sweet lunch.
I also vividly recall sneaking this mix into a movie theater; stabbing apples in the dark with a disposable fork under the glow of the widescreen and the gaze of unsuspecting ushers because…kale salad > buttery popcorn.
Just sayin’.
I recommend sautéing the tempeh crumbles and chopping the kale and apples in advance so you can assemble everything quickly on the spot.
Depending on how hungry you are, the mix makes about 2-3 salads.
If you’re saving leftovers for later, be sure to spritz your diced apple with a little lemon juice to prevent browning!
More Fall Salad Recipes
-
Fall Harvest Salad
-
Delicata Quinoa Pesto Power Bowl
-
Wintergreen Salad with Maple Dijon Vinaigrette
-
Roasted Squash & Arugula Salad
-
Root Veggie Chip Arugula Salad
-
Roasted Fig Arugula Salad
-
Warm Kale Quinoa Bowl
I Want to Hear From You
If you make these Cranberry Apple Walnut Kale Salad with Tempeh Crumbles, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Cran-Apple Tempeh Kale Salad
- Total Time: 20 mins
- Yield: 2-3 salads
- Diet: Vegan
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
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