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Rainbow Crunch Salads with Barbecue Tempeh & Herby Ranch
2 or 6 Serving Dinner

Rainbow Crunch Salads

with Barbecue Tempeh & Herby Ranch

Tags:
SERVINGS
2 6
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

Allergens: soy, wheat
SERVINGS
2 6
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

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.

2
Char the vegetables

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.

3
Crisp the tempeh

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.

4
Make the herby ranch dressing

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

5
Prepare the salad

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

6
Serve

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!

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