Roasted Tempeh Summer Salad

Summer is all about easy, no fuss eating. It’s also about taking advantage of the bounty of seasonal produce Mother Nature provides, including squashes, tomatoes, cucumbers, radishes, and more. There’s no need for tired little wimpy salads in the summertime (is my motto)! And a touch of savory roasted tempeh, onions, and summer squash really adds depth and flavor to your fresh salad offering. This hearty, satisfying, yet cool, colorful and crunchy salad really has it all. Packed with plant proteins by way of tempeh, as well as fiber, vitamins, minerals, and antioxidant compounds in all of those vibrant veggies, and even healthy fats in the olive oil, avocados, and walnuts, this salad is a nutrition masterpiece. It’s that pretty, that nutritious, and that delicious! Bring on those summer days if it means feasting on this pretty salad bowl!

Roasted Tempeh Summer Salad

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(11 votes, average: 4.45 out of 5)
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4.5 from 11 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Roasted Tempeh Summer Salad, which is rich in protein, fiber, and nutrients, is all about packing on the seasonal produce—tomatoes, cucumbers, summer squash, avocados, radishes, herbs, and hearty greens. The vegan salad is satisfying and hearty—make it gluten-free by choosing gluten-free tempeh.

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Ingredients

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Roasted Vegetables and Tempeh:

• 1 small onion, sliced
• 1 small summer squash (zucchini or yellow), sliced
• 1 8-ounce package tempeh, cubed
• 1 ½ tablespoons extra virgin olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 2 tablespoons nutritional yeast
• ¼ teaspoon salt, optional

Salad:

• 6 cups, loosely packed, mixed baby lettuce greens
• 2 medium radishes, trimmed, sliced thinly
• 1 small cucumber (i.e. Armenian), sliced thinly
• ½ cup cherry tomatoes, halved
• ½ cup sprouts
• 1 medium avocado, sliced
• ¼ cup walnuts, coarsely chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• Freshly ground black pepper, optional
• Sea salt, optional

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Instructions

1. Preheat oven to 400 F.
2. Place onion slices, summer squash, and tempeh cubes in a bowl, and toss with 1 ½ tablespoons extra virgin olive oil, vinegar, cumin, paprika, oregano, nutritional yeast, and salt (if desired).
3. Spread on a baking sheet and roast for about 30 minutes, until tender and golden. Remove from oven and cool slightly.
4. Meanwhile, prepare salad ingredients by tossing together lettuce, radishes, cucumbers, cherry tomatoes, sprouts, avocadoes, and walnuts in a large salad bowl.
5. Drizzle with olive oil and balsamic vinegar, sprinkle with freshly ground black pepper and sea salt (if desired), and toss gently.
6. Toss in cooled roasted vegetable tempeh mixture.
7. Makes 8 servings (one-eighth of the recipe). Alternatively, this makes 4 entrée size servings.

Notes

This recipe may be prepped ahead of time by making the roasted tempeh and vegetables in advance. This recipe is also delicious for meal prep—prepare 4 entrée sized salads and place them in airtight containers for use during the week (do not drizzle with oil or vinegar until immediately before eating).

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 221
• Sugar: 3 g
• Sodium: 86 mg
• Fat: 17 g
• Saturated Fat: 3 g
• Carbohydrates: 12 g
• Fiber: 4 g
• Protein: 10 g

For other inspirational plant-based salads, try these favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Green Bean, Chickpea, and Farro Salad with Za’atar

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