How do I make the tempeh crumbles crispy for this salad?

The tempeh crumbles are seasoned with olive oil, paprika, cumin, and garlic powder, then baked at 375F for 20 minutes until browned and crispy.

What makes the tahini dill dressing 'buttery'?

The 'buttery' quality comes from a generous amount of extra virgin olive oil combined with tahini and fresh lemon juice, creating a rich and creamy texture.

How do I get the shallots crispy in this recipe?

You'll saute the finely chopped shallots in olive oil over medium heat for 1-2 minutes until softened, then add green pepper and continue cooking for 4-5 minutes more until the shallots are crisped.

Can I prepare any components of this Buttery Spinach Salad in advance?

Yes, you can prepare the buttery tahini dill dressing ahead of time and store it in the fridge. The tempeh can also be baked and stored, and the shallots and green pepper can be sauteed and cooled before assembly.

How should I store leftover Buttery Spinach Salad?

For best results, store the dressing and salad components separately if possible. Once tossed, this fresh spinach salad is best enjoyed immediately to prevent the greens from wilting, but leftovers can be stored briefly in an airtight container in the fridge.

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Buttery Spinach Salad With Tempeh and Crispy Shallots
[Vegan]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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A vibrant Buttery Spinach Salad with tempeh crumbles, crispy shallots, and green pepper, topped with pumpkin seeds and drizzled with creamy tahini dill dressing, served in a bowl.

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Buttery Spinach Salad With Tempeh and Crispy Shallots [Vegan]

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Who says salads have to be cold, limp veggies in boring dressing out of a plastic container? Not this lady! This salad combines interesting texture (pumpkin seeds) with warm ingredients (crumbled tempeh and crispy shallots), along with a buttery tahini dill dressing and peppers for color. We had green peppers... Read More

Ingredients You Need for Buttery Spinach Salad With Tempeh and Crispy Shallots [Vegan]

1 cup gluten-free tempeh, broken up into little crumbles
2 tbsp olive oil, divided
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp garlic powder
3 shallots, finely chopped
1 medium green pepper, seeded and chopped
4-5 cups baby spinach
1/4 cup buttery tahini dill dressing
2 tbsp pumpkin seeds

Buttery Tahini Dill Dressing:

1 cup extra virgin olive oil
juice of 4 fresh lemons
1/2 cup tahini
2 handfuls fresh dill, stems removed

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How to Prepare Buttery Spinach Salad With Tempeh and Crispy Shallots [Vegan]

For the Dressing:

Combine all ingredients in a food processor.

For the Salad:

Preheat oven to 375F.
Combine 1 tbsp olive oil, cumin, garlic powder and paprika in a bowl. Add tempeh and mix until coated.
Spread tempeh on a foil-lined tray and bake for 20 minutes until browned.
In the meantime, prepare your dressing per the instructions at the link below. Set aside in the fridge.
Heat remaining oil in a skillet over medium heat. Add shallots and cook for 1-2 minutes until softened. Add green pepper and continue to sautee for 4-5 minutes more, until shallots are crisped. Remove from heat and set aside.
Toss greens with dressing, then top with tempeh, sauteed veggies and pumpkin seeds. Divide into bowls and serve.