This was by far the best idea for a salad topper I’ve ever had. My only regret is it didn’t make more!

Blueberry Balsamic Tempeh Over Spring Salad [Vegan]





  • 1/4 block tempeh, sliced in half
  • 1 T blueberry syrup, jam, or mashed fresh berries
  • 2 tsp apple cider vinegar, divided
  • 2 T balsamic vinegar, divided
  • 1 T + 1 tsp olive oil
  • 1/2 tsp cinnamon
  • 1/2 tsp chili powder
  • 2 cups spinach, mixed greens, or butter lettuce
  • 1 carrot
  • 1 stalk celery
  • 1/2 c snap peas
  • 1 small avocado
  • 1 T dried cranberries
  • 1 tsp Dijon mustard
  • salt and pepper, to taste


  1. Place tempeh slices in a shallow dish and microwave or steam briefly to soften.
  2. Whisk together blueberry syrup, 1 T balsamic vinegar, 1 tsp apple cider vinegar, 1 tsp olive oil, cinnamon, Arizona Dreaming, and salt and pepper to taste. Pour over tempeh, turning to coat. Let sit and marinate for 30 minutes, turning once halfway through.
  3. Heat a small nonstick pan over medium heat. Add tempeh and marinade to pan. Cook, watching closely, until marinade thickens around tempeh, and slices are browned.
  4. Wash and tear lettuce into pieces in a salad bowl.
  5. Dice veggies and avocado and add to lettuce with cranberries.
  6. Combine 1 T balsamic vinegar, 1 tsp apple cider vinegar, 1 T olive oil, mustard, and a dash of salt and pepper together in a jar. Seal and shake well to combine. Toss with salad.
  7. Top with warm tempeh and serve.