Nov 10, 2013

Autumn Kale Salad with Barbecue-Baked Tempeh + Roasted Beet and Sweet Potato Medallions

Who says you can’t enjoy a lush, nutrient-rich salad in the cooler months? Not my kale. It’s still growing like a weed out there! I’m stunned. I had no idea that kale likes the cool weather as much as I do. My early Spring crop got eaten by the caterpillars. But this crop is super hardy and happy as can be… and the bugs are now gone because of the falling temps. I’ve heard that kale can even survive through the snow! That’s a really good thing because we are expecting our first flurries this week (!) and I’ve gotten sooooo spoiled with this fresh kale at my fingertips.

The flavor combinations in this simple, rustic salad are just perfect. The sweet and tangy barbecue tempeh compliments the slightly bitter kale and the beets and sweet potatoes make it very filling and hearty. I was really surprised at all the flavor this salad had. And I didn’t even use any dressing! Only the orange juice that I used to wilt the kale.

Ingredients:

  • 4 cups tightly-packed, kale (chopped into bite-sized pieces)
  • 1 package tempeh, sliced
  • about ½ cup barbecue sauce (check out my homemade version here!)
  • 2 sweet potatoes, par-baked, cooled and sliced into ½” rounds
  • 2 medium sized beets, sliced into ¼” rounds (you can peel them if you want to, I didn’t)
  • 1 apple, cored and sliced
  • juice of one orange
  • handful raw walnuts
  • sprinkle of shaved nutmeg

Directions:

  1. Par-bake the sweet potatoes. You can do this way ahead of time, even the day before. Bake them until a fork pierces into the potato a little bit, but not so that they are too soft.
  2. Toss the kale with the orange juice, then massage the juice into the leaves with your hands and set aside. 
  3. Preheat oven to 350° F.
  4. Line a baking sheet with parchment paper.
  5. Toss the sliced tempeh in the barbecue sauce and lay the sliced out on the sheet.
  6. Bake for about 20 minutes until the barbecue sauce is dry. Keep an eye on it! The sugars in the barbecue sauce can tend to burn.
  7. Remove and let cool.
  8. Raise the oven temperature to 400° F.
  9. Place the potato and beet rounds on a parchment-lined baking sheet.
  10. Sprinkle the potatoes with the nutmeg and bake until they are both tender (about 30 minutes). Let cool to room temp.
  11. Arrange the salad… don’t forget the sliced apples and the walnuts!
  12. Serve as-is or with your favorite dressing. A Sesame Ginger Dressing would be dynamite with this!
Serves 2 as a main dish. Enjoy!
For those of you waiting, I’m almost done with my menu planning post!

Healthy trails,

2 responses to “Autumn Kale Salad with Barbecue-Baked Tempeh + Roasted Beet and Sweet Potato Medallions”

  1. This colorful and rustic meal tastes every bit as delicious as it looks. Each bite is accompanied with an exclamation of "OMG! This is amaaaaaaazing!" I'm so spoiled. Every day I not only get to witness the love, attention and creativeness she puts into everything she makes but I get to delight in her divine dishes first-hand. It's such an honor. She is a true artist.

  2. Helyn says:

    Thank you so much, Dear One! I love having you here! xo

Leave a Reply

Your email address will not be published. Required fields are marked *