Vibrant Tempeh Citrus Kale Salad with Pomegranate Drizzle
Discover a refreshing, vibrant tempeh citrus kale salad with pomegranate drizzle. Packed with nutrients, it's a perfect big beautiful salad for clean eating!
Recipe Overview
Discover a refreshing, vibrant tempeh citrus kale salad with pomegranate drizzle. Packed with nutrients, it's a perfect big beautiful salad for clean eating!
Ingredients
- • kale: 1 bunch, stems removed and leaves chopped
- • tempeh: 8 oz, cut into cubes
- • orange: 1, peeled and segmented
- • grapefruit: 1, peeled and segmented
- • pomegranate seeds: 1/2 cup
- • avocado: 1, diced
- • sunflower seeds: 1/4 cup
- • almonds: 1/4 cup, sliced
- • olive oil: 2 tablespoons
- • balsamic vinegar: 1 tablespoon
- • pomegranate juice: 2 tablespoons
- • maple syrup: 1 teaspoon
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Add the tempeh cubes, cooking for 7-10 minutes until they are golden brown and crispy on all sides. Remove from heat and set aside.
- 2 In a small bowl, whisk together the balsamic vinegar, pomegranate juice, maple syrup, a pinch of salt, and black pepper to create the pomegranate drizzle. Adjust seasoning to taste.
- 3 In a large salad bowl, massage the chopped kale with the remaining tablespoon of olive oil to tenderize the leaves. Ensure they are soft and slightly wilted.
- 4 Add the segmented orange and grapefruit, pomegranate seeds, diced avocado, sunflower seeds, and sliced almonds to the kale. Toss gently to combine.
- 5 Top the salad with the crispy tempeh cubes and drizzle with the pomegranate dressing. Toss lightly to ensure even distribution of flavors.
- 6 Serve immediately, garnishing with additional pomegranate seeds and almonds if desired.
Serving Suggestions
- • For a complete meal, pair this vibrant salad with a side of whole grain bread or quinoa for added sustenance. The natural sweetness of the citrus fruits pairs beautifully with a refreshing green tea or a sparkling water infused with citrus slices for a revitalizing drink option. To enhance the salad's crunch, consider adding a small bowl of roasted chickpeas as a side snack. This salad is perfect for a picnic or a potluck, offering a burst of color and flavor that will surely impress your friends and family. It's also a delightful dish to enjoy al fresco on a warm afternoon, paired with a chilled glass of white wine or a non-alcoholic spritzer.
Storage Tips
To store leftovers, place the salad in an airtight container in the refrigerator for up to 2 days. Keep the pomegranate dressing separate to maintain the salad's freshness and prevent the greens from wilting. If preparing in advance, wait to add the avocado until just before serving to avoid browning. For optimal freshness, consider storing the kale, citrus fruits, and crunchy toppings separately and combining them just before serving. This will help maintain the salad's vibrant texture and flavor.
