Tempeh Bacon Kale Salad

This kale salad is a combination or sweet and savory topped with crunchy tempeh bacon pieces. It’s the perfect for eating healthy during this holiday season, butt still has all for your fall favorites; cranberries & pumpkin seeds.

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Servings: 1

Prep Time: 15:00

Cook Time: 06:00

Main Ingredients

2 cups chopped black kale, about one bunch

1/2 cups smokey tempeh bacon, strips (sliced into pieces)

1/4 cups cucumbers, chopped

1/2 cups shredded carrots

1/3 cup pumpkin seeds, toasted

top with cranberries as desired

serve with balsamic vinaigrette


1Make the tempeh bacon. In a large saucepan over medium-high heat, add some oil until warm. Add the marinated tempeh to the pan and sear for 3 minutes or so on each side, until browned and crispy. (Hint: if you use a bit more oil, it gets crispier.) Set aside to cool slightly before chopping into smaller pieces.

2Mix all ingredients in a large bowl and toss. Drizzle balsamic vinaigrette dressing on top.

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