Berry Spinach Tempeh Salad with Raspberry Vinaigrette
Author -Yields: 4 servings
Ingredients
Berry, Spinach & Seared Tempeh Salad
- 1 tablespoon olive oil
- Bragg's liquid aminos (substitute tamari or soy sauce)
- 8 ounces tempeh, cut into small cubes
- 4 cups (heaping) baby spinach
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 small apple, chopped
- 1 small Hass avocado, pitted and chopped
- 2 tablespoons toasted sunflower seeds or pepitas
- 1/3 cup pickled red onion (optional)
For the Raspberry Vinaigrette
- 1 cup mixed raspberries and strawberries
- 1/4 cup orange juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup (substitute 1 pitted, Medjool date)
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- Blend all dressing ingredients in a blender till smooth. Set aside.
- Heat the olive oil in a small saucepan over medium heat. Once it's shimmering, add the tempeh cubes. Cook for 2 minutes on each side, or until the cubes are evenly browned, adding a few splashes or sprays of tamari or Bragg's as you go. The tempeh will take about 7-8 minutes in total.
- Mix the berries, spinach, onion, apple, and avocado together in a large mixing bowl. Add the cooked tempeh cubes and toasted seeds. Dress with as much vinaigrette as you like, and enjoy!
Notes
Dressing makes about 1 1/2 cups. It can be stored in an airtight container in the fridge for up to 1 week.
Thinly sliced, raw red onion can be substituted for the pickled onions, if using.