Rainbow Crunch Salads

Trim and quarter the Brussels sprouts. Peel and dice the carrots. Cut the tempeh into ½ inch cubes. Trim and roughly chop the romaine. Dice the apple.

Place a large skillet over medium-high heat with 1 tbsp vegetable or coconut oil. Once the oil is hot, add the diced carrots, quartered Brussels sprouts, and a pinch of salt and pepper. Cook, tossing occasionally, until charred in places, about 3 to 5 minutes. Add ¼ cup water, cover, and cook until the carrots are tender, about 2 to 3 minutes more. Transfer the vegetables to a plate.

Return the large skillet to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the cubed tempeh. Cook, tossing occasionally until brown in places, about 3 to 5 minutes. Add the BBQ sauce and season with ½ tsp salt and a pinch of pepper. Toss the tempeh until well coated and caramelized, about 1 to 2 minutes.

In a small bowl, combine the ranch dressing, French mustard & herb blend, and a pinch of salt and pepper.

Add the chopped lettuce, diced apple, and half of the herby ranch dressing to a large bowl. Toss the salad until well combined.

Divide the rainbow crunch salad between large plates. Top with charred vegetables and barbecue tempeh. Sprinkle with the dried cranberries. Drizzle with the remaining herby ranch dressing. Bon appétit!