This salad from Chef Sarah Russo of Chicago-based Salad Club packs a flavor and texture punch, and it's a delicious way to explore an alternative, plant-based protein. Look for blocks of tempeh in the produce or health food section of the supermarket, near the tofu.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Place almonds on a large rimmed baking sheet; spread evenly. Bake until lightly toasted, checking frequently after 5 minutes. Remove from pan and set aside. Increase oven temperature to 450°. Pile squash on pan and add 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper; toss to coat and spread evenly. Roast 8 minutes. Meanwhile, toss mushrooms with 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper. Push squash to one side of pan. Add mushrooms to the other side of pan and spread evenly. Continue roasting until squash is tender and mushrooms are tender and beginning to brown, 8 to 10 minutes.

  • Meanwhile, prepare tempeh: Cut the block of tempeh crosswise into 1/4-inch-wide strips. In a large skillet, whisk together tamari, cider vinegar, maple syrup, cumin and liquid smoke. Add tempeh; stir to coat. Bring to a gentle boil over medium-high. Reduce heat to medium; cook, uncovered, until liquid is reduced and absorbed into tempeh, 10 to 15 minutes, stirring occasionally. Set aside to cool.

  • Place kale in a large bowl and drizzle with a tiny bit of olive oil, about 1 teaspoon. Massage kale with your hands until it darkens by a shade and volume has reduced slightly, 3 to 5 minutes. Add Brussels sprouts and toss to combine.

  • To assemble salad: On a platter or four plates, arrange greens, squash, mushrooms, tempeh and almonds. Serve salad with Maple-Tahini Dressing.

Maple-Tahini Dressing

In a medium bowl, whisk together 1/4 cup tahini, 1/4 cup water, 2 tablespoons pure maple syrup, 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon minced garlic and 1/2 teaspoon kosher salt. Drizzle in 2 tablespoons extra-virgin olive oil, whisking continuously. Refrigerate until needed.

Nutrition Facts

548 calories; fat 34g; saturated fat 5g; carbohydrates 45g; mono fat 18g; poly fat 9g; insoluble fiber 7g; sugars 18g; protein 25g; vitamin a 678.8IU; vitamin c 80.1mg; thiamin 0.4mg; riboflavin 0.7mg; niacin equivalents 4.6mg; vitamin b6 0.4mg; folate 91.6mcg; sodium 1890mg; potassium 1182mg; calcium 207mg; iron 7.8mg.