Kale & Apple Tempeh Salad

Veggies | Fruit | Protein | Fat

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large skillet over medium heat, and add the shallots, tempeh, pumpkin seeds, and a pinch of salt and pepper.

Step 2

Cook, stirring occasionally, until the shallots are caramelized, the tempeh is browned, and the nuts or seeds are toasted, about 8-10 minutes.

Step 3

Add the kale and diced apples into the skillet with a pinch of cinnamon. Stir well and cook for 2-3 minutes, until the kale is wilted and apples are warm but still crisp.

Step 4

Remove from heat, toss with apple cider vinegar and more salt and pepper to taste. Garnish with reserved sliced apples, thyme, and another dash of cinnamon.

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