If you’re looking for a light, tasty, and nourishing side dish for Thanksgiving dinner, look no further. This smokey tempeh kale salad has it going on! It will look great on your holiday table along with the other dishes, and can even be eaten as an entree salad (in case you’re taking a dish to a non-vegan celebration).
I can’t wait for Thanksgiving dinner. I’ll be cooking for a handful of clients, and celebrating the holiday with Maxx’s family. I plan on taking my butternut squash lasagna and a sweet potato dessert (or 2) to the dinner. What will you be making?
This recipe was originally shared in my Holiday 2013 e-cookbook, Nourish. The gorgeous photos were taken by my dear friend Sidney Bensimon. She also took the header photos for this blog, and all of the good photos of me.
- 1 package soy tempeh, cubed
- ¼ cup soy sauce
- ¼ cup balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp liquid smoke
- 1 large bunch of lacinato kale (or another kale or green), washed and chopped
- ½ cup pomegranate seeds/ arils
- 1 Asian pear, thinly sliced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- sea salt
- Place the tempeh cubes in a mixing bowl or container.
- In a small mixing bowl stir together the liquid ingredients, and pour over the tempeh.
- Let marinate for at least one hour, or even overnight for more flavor.
- Once marinated pan fry the tempeh cubes in a skillet. Serve in salad...
- Place the chopped kale into a large mixing bowl, and add the lemon juice, olive oil, and a dash of sea salt.
- Massage the kale with your hands until it is tender, about 4 minutes.
- Add the marinated tempeh, pomegranate seeds, and pear to the kale.
- Toss well, then season with the tempeh marinade to taste.