BBQ Tempeh and Escarole Salad with Garlic-Dill Dressing
BBQ Tempeh and Escarole Salad with Garlic-Dill Dressing serves: 4 (3 1/2–4 cups [840–960 ml] salad plus about 3 Tbsp dressing per serving)
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Ingredients:
For the BBQ Tempeh and Escarole Salad:
- One 8-oz (227-g) package tempeh, cut into 1/2-in (13-mm) cubes
- 1 Tbsp olive oil
- 1/4 cup (68 g) barbecue sauce
- 11–12 cups (385–420 g) chopped escarole (or other leafy vegetable such as radicchio, romaine or leaf lettuce)
- 1 apple (such as Gala), cored and thinly sliced
- 1/2 cup (62 g) chopped toasted walnuts
For the Garlic-Dill Dressing:
- 1/2 cup (80 g) hemp seeds
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) lemon juice (about 3 fresh lemons)
- 2 Tbsp olive oil
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1/8 tsp black pepper
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Optional step, but recommended: In a medium saucepan, place tempeh cubes into a steamer basket over simmering water and steam, covered, for 10 min. Remove tempeh from steamer basket and set aside. Drain water from saucepan and pat dry.
- In a medium saucepan, heat oil over medium heat. Add tempeh. Sauté for 4–5 min, or until tempeh is lightly golden. In a medium bowl, place tempeh and toss with barbecue sauce until all pieces are evenly coated.
- While tempeh is cooking, make dressing. In a blender, place all dressing ingredients. Blend on high until smooth, about 1 min.
- In a large serving bowl, place escarole. Top with tempeh, apple and walnuts. Drizzle with dressing and divide evenly into 4 individual serving bowls when ready to serve.
Notes:
Storage tip: Store tempeh, apples, walnuts and escarole separately in airtight containers in the refrigerator for up to 3–4 days. Dressing will keep, refrigerated, for up to 1 week.
Reheating tip: Leftover tempeh can be warmed on a baking sheet at 350°F (180°C) for 5–10 min.
To toast walnuts from scratch: Preheat oven 350°F (180°C). On a baking sheet, spread raw walnuts evenly and cook, stirring occasionally, for 6–7 min.
Make it nut-free: Replace walnuts with raw, shelled pumpkin seeds.
Make it soy-free: Replace tempeh with white beans.
Make it nightshade-free: Omit barbecue sauce.
Make-ahead tip: Walnuts can be toasted up to 2 days in advance. Tempeh can be prepared 1 day in advance.
Nutrition Information Per Serving:
480 calories, 36 g total fat, 4.7 g saturated fat, 18.2 g polyunsaturated fat, 11.6 g monounsaturated fat, 0 mg cholesterol, 356 mg sodium, 953 mg potassium, 26.2 g total carbohydrates, 8.2 g fiber, 13.4 g sugar, 21.6 g protein, 15% calcium, 26% iron
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