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Vibrant Grilled Nectarine & Tempeh Salad with Tangy Miso Dressing
Discover our protein-rich grilled nectarine & tempeh salad with a tangy miso dressing. A colorful, nutrient-packed meal that's perfect for clean eating.
Elevate your salad game with this vibrant Grilled Nectarine & Tempeh Salad featuring a tangy miso dressing. This big, beautiful salad is a feast for the senses, combining the natural sweetness of grilled nectarines with the savory depth of tempeh and a tangy miso dressing that ties it all together. Not only is it a delightful burst of flavors, but it's also packed with plant-based protein and fiber, making it a satisfying meal on its own.
The star of this salad, tempeh, is a nutrient-dense powerhouse, rich in protein, vitamins, and probiotics. Paired with juicy nectarines and crisp greens, it creates a harmonious balance of textures and flavors. The miso dressing provides a touch of umami, enhancing the freshness of the greens and the natural sweetness of the fruit. This salad is a perfect choice for those looking to indulge in a healthy, wholesome meal without compromising on taste.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Discover our protein-rich grilled nectarine & tempeh salad with a tangy miso dressing. A colorful, nutrient-packed meal that's perfect for clean eating.
Ingredients
- • tempeh: 8 oz, sliced into 1/2-inch strips
- • fresh nectarines: 3, pitted and sliced into wedges
- • mixed salad greens: 5 cups
- • cooked quinoa: 1 cup
- • red cabbage: 1 cup, thinly sliced
- • radishes: 4, thinly sliced
- • toasted sesame seeds: 2 tablespoons
- • olive oil: 1 tablespoon
- • soy sauce: 2 tablespoons
- • miso paste: 1 tablespoon
- • rice vinegar: 2 tablespoons
- • fresh ginger: 1-inch piece, grated
- • maple syrup: 1 tablespoon
- • sesame oil: 1 teaspoon
Instructions
- 1 Preheat your grill to medium-high heat. Lightly brush the nectarine wedges and tempeh slices with olive oil to prevent sticking.
- 2 Place the tempeh slices on the grill and cook for about 3-4 minutes on each side until they develop nice grill marks and are heated through. Grill the nectarine wedges for 2 minutes on each side until they are slightly caramelized.
- 3 In a small bowl, whisk together the soy sauce, miso paste, rice vinegar, grated ginger, maple syrup, and sesame oil until smooth and well combined.
- 4 In a large serving bowl, combine the mixed salad greens, cooked quinoa, red cabbage, and radishes. Toss gently to mix the ingredients evenly.
- 5 Top the salad with the grilled tempeh and nectarines. Drizzle the tangy miso dressing over the salad and sprinkle with toasted sesame seeds before serving.
Serving Suggestions
- • To make this dish even more refreshing, serve it with a side of chilled cucumber slices dipped in lime juice and a sprinkle of sea salt. For a beverage pairing, a light jasmine green tea or a crisp sparkling water with a hint of lemon works perfectly to complement the vibrant flavors of the salad. This salad is substantial enough to be served as a main course, but you could also pair it with a warm bowl of miso soup or a side of roasted sweet potatoes to add more variety and warmth to your meal.
Storage Tips
Store any leftover salad components separately to maintain their freshness. Keep the grilled tempeh and nectarines in an airtight container in the refrigerator for up to 3 days. The dressing can be stored in a sealed jar in the fridge for up to a week. Before serving leftovers, allow the salad components to come to room temperature and toss them together just before eating to preserve their texture.
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