Saladsbonappetit4.5
Kale Salad with Roasted Tempeh and Mushrooms
The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Preheat oven to 425°. Whisk 3 Tbsp. white miso and 2 Tbsp. soy sauce in a large bowl. Add ⅓ cup extra-virgin olive oil and whisk until emulsified. Add one 8-oz. block tempeh, torn into 1½" pieces, and 8 oz. mixed mushrooms (shiitake, crimini, button, oyster, and/or beech), torn or cut into 1½" pieces, and toss to coat. Transfer to a rimmed baking sheet and spread out in an even layer; reserve bowl. Roast tempeh and mushrooms until deep golden brown, 20–⏱️ 25 minutes.
. white miso, divided4 Tbsp. soy sauce, divided3 Tbsp8-oz. block tempeh, torn into 1½" pieces1. mixed mushrooms (shiitake, crimini, button, oyster, and/or beech), torn or cut into 1½" pieces8 oz
2
Meanwhile, whisk 2 garlic cloves, finely grated, 2 Tbsp. fresh lime juice, 2 Tbsp. pure maple syrup, remaining 3 Tbsp. extra-virgin olive oil, 1 Tbsp. white miso, and 1 Tbsp. soy sauce in reserved bowl until emulsified. Add 2 large bunches Tuscan kale, ribs and stems removed, leaves coarsely chopped, and toss to coat. Massage leaves with your hands until softened, about ⏱️ 4 minutes.
. fresh lime juice2 Tbsp. pure maple syrup2 Tbsp. white miso, divided4 Tbsp. soy sauce, divided3 Tbsplarge bunches Tuscan kale, ribs and stems removed, leaves coarsely chopped2
3
Transfer tempeh and mushrooms to bowl. Add ½ medium Persian cucumber, thinly sliced on a diagonal, and ½ cup basil leaves and/or cilantro leaves with tender stems and toss to combine.
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