Apricot + Tempeh Salad With Cumin-Lime Vinaigrette Recipe

Name: Apricot + Tempeh Salad With Cumin-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 4 fresh apricots, pitted and sliced; 6-8 cups kale or other greens, finely chopped; 1 bunch broccoli, broken into small pieces; 12 ounces tempeh, cut into squares; 1/4 cup toasted hazelnuts, chopped; 1 tablespoon olive oil; Cumin Lime Dressing; 1 jalepeno pepper, deseeded and finely diced; 1 clove garlic, peeled; 2 1/2 teaspoons cumin; juice of 2 limes + a little zest; 1 teaspoon honey; 1/4 cup extra virgin olive oil; salt and black pepper, to taste

Servings: persons

Salad
4 fresh apricots, pitted and sliced
6-8 cups kale or other greens, finely chopped
1 bunch broccoli, broken into small pieces
12 ounces tempeh, cut into squares
1/4 cup toasted hazelnuts, chopped
1 tablespoon olive oil
Cumin Lime Dressing
1 jalepeno pepper, deseeded and finely diced
1 clove garlic, peeled
2 1/2 teaspoons cumin
juice of 2 limes + a little zest
1 teaspoon honey
1/4 cup extra virgin olive oil
salt and black pepper, to taste

1
Preheat the oven to 400 degrees F. On a large baking sheet lined with parchment paper, spread the broccoli and tempeh, toss with the olive oil and season with salt and pepper. Roast for about 10-15 minutes, until just tender.
2
While the broccoli is roasting, prepare the greens in a large salad bowl. Then, toss them together with the broccoli, tempeh, apricots, and hazelnuts.
3
To make the dressing, puree all the ingredients together in a food processor or blender, and salt and pepper to taste.
4
Add the dressing a little at a time to the salad, using the preferred amount. There will likely be extra.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salad, 4 fresh apricots, pitted and sliced, 6-8 cups kale or other greens, finely chopped, 1 bunch broccoli, broken into small pieces, and more.

Yes, Apricot + Tempeh Salad With Cumin-Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Apricot + Tempeh Salad With Cumin-Lime Vinaigrette

How did you like this recipe?

Frequently Asked Questions