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 on hand, but if you’re looking to make this even more of a rainbow, red, yellow or orange ones would work just as well.

Buttery Spinach Salad With Tempeh and Crispy Shallots [Vegan]

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Serves

2

Cooking Time

25

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Ingredients

  • 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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Preparation

For the Dressing:
  1. Combine all ingredients in a food processor.
For the Salad:
  1. Preheat oven to 375F.
  2. Combine 1 tbsp olive oil, cumin, garlic powder and paprika in a bowl. Add tempeh and mix until coated.
  3. Spread tempeh on a foil-lined tray and bake for 20 minutes until browned.
  4. In the meantime, prepare your dressing per the instructions at the link below. Set aside in the fridge.
  5. 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.
  6. Toss greens with dressing, then top with tempeh, sauteed veggies and pumpkin seeds. Divide into bowls and serve.
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