Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
Chop the broccoli into small florets and slice the stems thinly. Place in a bowl and toss with the tamari and maple syrup. Add the nutritional yeast and toss again. Spread the broccoli on the prepared baking sheets. Bake for 20 minutes, tossing once halfway through to ensure even cooking. Remove from the oven and let cool for about 5 minutes.
Meanwhile, in a small bowl or cup, use a fork to whisk together the dressing ingredients. Set aside. If you are using the Tempeh Bacon, cook the crumbles now.
Place the cooled broccoli in a large bowl and add the spinach, apples, celery, onion, dried cherries, and almonds. Toss until fully combined.
Divide the salad among serving bowls. Drizzle with the dressing and sprinkle the Tempeh Bacon on top, if using.
Variations: To jazz up the salad a bit, try marcona almonds (a sweeter, plumber type of Spanish almond). If you’re in a rush or want to lighten up the salad, skip roasting the broccoli. Instead, steam for about 5 minutes and rinse in ice-cold water. Dry it off and it’s ready to use!
Credit line: Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.