Winter Greens Salad with Roasted Tempeh

I love using hearty winter greens in my salads especially when they are in season. My favorite way to prepare them is to drizzle them lightly in olive oil and quickly roast them. This adds a great airy texture to the salad and also takes away a lot of the bitter taste dark greens come with.

Crispy kale greens, quinoa, carrots, toasted pumpkin seeds and tempeh roasted in a maple-dijon dressing turns this salad into a full and filling meal.

Roasted Tempeh
1/4 cup small diced red onion
3 garlic cloves, minced
3 tbl extra virgin olive oil
3 tbl tamari
3 tbl maple syrup
2 tbl dijon mustard
1 tbl apple cider vinegar
1 tbl tomato paste
1 tsp liquid smoke
1 tsp cumin
1/2 tsp pepper
1/4 tsp sea salt
1/4 cup vegetable broth
8oz tempeh, medium sized cubes

Preheat the oven to 425.
Combine all of the ingredients except the broth and pour 3/4ths of the mixture over the tempeh in a casserole dish. Reserve the rest for dressing. Add the broth to the tempeh and toss to combine. Roast for 25 minutes then toss. Roast 15 more minutes until the tempeh has browned well and most of the liquid has evaporated.

Winter Greens Salad
2 tbl extra virgin olive oil
1 head kale, roughly chopped
 1 cup quinoa
2 cups vegetable broth
1 carrot, grated
1/4 cup toasted pumpkin seeds
Smoky Maple Tempeh and remaining marinade

Preheat the oven to 425.
Toss the kale with oil and season with salt. Roast for 15 minutes until the edges are crispy.
In a small pot bring the quinoa, some salt and vegetable broth to a boil. Reduce to a simmer, cover and cook for 15 minutes until fluffy. Let sit for five minutes then fluff.
Heat the remaining marinade in a small pot for 2-3 minutes just until it comes together.
Toss the kale with smoky tempeh, quinoa, carrots, pumpkin seeds and dress with marinade.