Winter Salad

Place a large nonstick skillet over medium heat and add the pistachios. Toast the nuts, shaking the pan frequently, until fragrant, about 4 to 6 minutes. Transfer the toasted pistachios to a bowl.

Supreme the orange by trimming both ends and cutting away the peel and pith. Working over a medium bowl, cut the flesh segments into the bowl. Squeeze the remaining juice into another, larger bowl.

Peel and mince the ginger. Cut the tempeh in half lengthwise and then into 8 thin triangles.

Return the large skillet to medium-high heat with 2 tbsp vegetable oil. Add the sliced tempeh and sprinkle with blackened seasoning. Cook until well browned and crispy, about 4 to 5 minutes per side.

Add the minced ginger, tahini, a pinch of salt, 1 tbsp water, and just 1 tsp white vinegar to the large bowl with the orange juice. Whisk the orange tahini dressing until smooth. Taste and add more vinegar if you’d like. Add the chopped orange, kale beet blend, and a pinch of salt and pepper to the bowl with the dressing and toss.

Divide the winter salad between large, shallow bowls. Top with blackened tempeh and toasted pistachios. Enjoy!