Cranberry Apple Walnut Kale Salad with Tempeh Crumbles

Easy fall salad 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 Cranberry Apple Walnut Kale Salad with Tempeh Crumbles is a favorite of mine– it’s fresh, and hearty, sweet and savory, just like Fall should be.

…Did it work? Are you feeling fall?

I think you might need to make it first to get the full effect, mmk?

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!

This Cranberry Apple Walnut Kale Salad with Tempeh Crumbles 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!

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 recipe like this one to make later.

For more fun fall salads, check out my Autumn Harvest Salad Bowls with Maple Mustard Tahini and Delicata Quinoa Pesto Power Bowl.

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XO Lauren

Cranberry Apple Walnut Kale Salad with Tempeh Crumbles

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• Author: Flora & Vino
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 2-3 salads

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Description

Easy fall salad with massaged kale, diced apple, walnuts, tempeh crumbles, and raw nut cheese. Perfect for easy fall meal prep lunches.

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Ingredients

TEMPEH APPLE WALNUT KALE SALAD

• 1 8 oz block tempeh
• avocado oil spray
• 1 bunch kale, rinsed and shredded
• 1 pink lady apple, cored and diced (or sub your favorite apple)
• juice from one lemon
• drizzle of cold-pressed olive oil
• Himalayan sea salt
• Black pepper
• 1/4 cup sprouted walnuts
• 2 TBS raw cashew cheese or sub store-bought herbed nut cheese– I like this brand!)
• 1/4 cup dried cranberries

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Instructions

1. Remove tempeh from its package, rinse, pat dry, and chop into rough cubes.
2. Add to a skillet with a tiny bit of avocado oil spray for 8-10 minutes, tossing frequently to ensure all sides are lightly brown.
3. Add 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 well with your hands to cover the kale leaves. Set aside to allow kale leaves to soften.
4. Dice apple and toss with a bit of lemon juice to prevent browning.
5. To assemble the salads, divide kale between bowls and top with diced apple, walnuts, dried cranberries, and herbed nut cheese.
6. Store leftovers separately in the fridge for 3-5 days.

Notes

*prep time does not include time to make Raw Cashew Cheese!

• Category: Salad
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free