Kale Waldorf Salad

Preheat oven to 350°F. Rinse and thinly slice half of the apple, removing the core, and add it to a large bowl. Chop the rest and add to a blender. Add 1 tbsp of the cranberries to the blender, reserving the rest for garnish. Add the Fabanaise, 2 tsp oil, red wine vinegar, 1/4 tsp salt, and 1/4 cup of water to the blender but do not blend yet.

Put the walnuts on a baking sheet and put them into the oven to toast. Check at 3 minutes, and watch very carefully until they begin to brown and become fragrant. This could take 5 to 10 minutes.

Cut the tempeh into ½-inch cubes. Add to a medium bowl along with the cayenne, agave, 1 tsp of oil, and 1/8 tsp of salt and toss well. Put the tempeh on a foil-lined baking sheet and bake until slightly browned, about 10 to 15 minutes.

Add half of the toasted walnuts to the blender with the dressing ingredients and blend until smooth, scraping down the sides if necessary. Add water 1 tbsp at a time if it’s too thick. The dressing will be slightly thick and creamy.

Rinse and dry the lacinato kale. De-stem and stack all of the leaves on top of one another, roll, and thinly slice into ribbons. Rinse and halve the grapes. Peel and slice the shallot as thinly as possible. Rinse and thinly slice the celery. Put all prepared veggies into the large bowl with the sliced apple, and add the remaining walnuts and cranberries.

Put half of the dressing onto the salad and toss, then taste and season with salt and pepper. Serve the salad with tempeh croutons on top and pass the remaining dressing at the table.