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By Jill in Rochester, NY

Kale & Apple Tempeh Salad

Name: Kale & Apple Tempeh Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: A handful or two of kale (shredded); 1 shallot (thinly sliced); 1 apple (diced (save a few slices for decoration)); 1/3 cup 2 oz tempeh, pre-marinated in a smoky marinade; 1/4 cup 1 oz pumpkin seeds, pecans, or walnuts; 1 Tbsp 0.5 oz olive oil, divided; 2 tsp apple cider vinegar; A few fresh thyme leaves (to garnish); Pinch of cinnamon; Salt and pepper (to taste)

4 steps

Prep:10minCook:15min

Veggies | Fruit | Protein | Fat

Updated at: Thu, 17 Aug 2023 12:54:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories527.5 kcal (26%)

Total Fat35 g (50%)

Carbs37.7 g (15%)

Sugars22.1 g (25%)

Protein22 g (44%)

Sodium800.1 mg (40%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

diced, save a few slices for decoration

⅓ cuptempeh

pre-marinated in a smoky marinade

¼ cuppumpkin seeds

pecans, or walnuts

1 Tbspolive oil

divided

2 tspapple cider vinegar

Instructions

Step 1

Heat the olive oil in a large skillet over medium heat, and add the shallots, tempeh, pumpkin seeds, and a pinch of salt and pepper.

Step 2

Cook, stirring occasionally, until the shallots are caramelized, the tempeh is browned, and the nuts or seeds are toasted, about 8-10 minutes.

Step 3

Add the kale and diced apples into the skillet with a pinch of cinnamon. Stir well and cook for 2-3 minutes, until the kale is wilted and apples are warm but still crisp.

Step 4

Remove from heat, toss with apple cider vinegar and more salt and pepper to taste. Garnish with reserved sliced apples, thyme, and another dash of cinnamon.

View on katiesconsciouskitchen.com

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