Summer
Sensational Summer Salad
- Serves 12 as a dinner entree
Author Notes
I made this recipe while working at a vegetarian restaurant. It is vegan, gluten-free, alkalizing and full of antioxidants. Fresh spinach and mesclun greens, topped with balsamic-marinated baked tempeh, and a chilled vegetable mixture comprised of blanched organic yellow squash, green beans, broccoli, cauliflower, red bell peppers, carrots, red onions, and roasted eggplant. All tossed in an organic Ruby Red Basil-citrus vinaigrette and sprinkled with sunflower seeds. —Kati224
What You'll Need
Ingredients
- For the Salad
-
3 1/2 pounds
tempeh, cut into 3/4 inch cubes
-
6 tablespoons
olive oil
-
17 1/2 tablespoons
balsamic vinegar
-
1 cup
tamari
-
3 tablespoons
garlic, minced
-
3 tablespoons
mirin
-
2 teaspoons
red pepper flakes
-
2 sprigs
fresh thyme
-
12 cups
yellow squash
-
10 cups
brocolli
-
10 cups
cauliflower
-
8 cups
carros
-
5 cups
sweet red bell peppers
-
3 cups
green beans, trimmed
-
1 1/2
eggplants, cut into 3/4 inch cubes
-
2-3 tablespoons
olive oil
-
1/2 teaspoon
salt
-
1 teaspoon
black pepper
-
2 cups
red onions, thinly sliced
-
24 cups
spinach
-
12 cups
mesclun greens
-
1 1/2 cups
sunflower seeds
- The Vinaigrette
-
3/4 cup
olive oil
-
2/3 cup
lemon juice
-
1/2 cup
orange juice
-
1/3 cup
packed Ruby Red Basil, chopped finely (Keep any flowers from the basil to garnish)
-
1 1/2 tablespoons
garlic, minced
-
1 1/2 teaspoons
black pepper
Directions
- Mix the olive oil, balsamic vinegar, tamari, garlic, mirin, and red pepper flakes together for a marinade for the tempeh. Put tempeh in a large baking pan. Pour marinade over, stir well and let marinate at least a couple hours, if not overnight.
- Bake tempeh at 350 degrees, covered, stirring at least once, about 20 minutes, or until the liquid has been absorbed, but the tempeh is still moist and juicy. Transfer to a new pan and let cool.
- Blanch yellow squash, broccoli, cauliflower, carrots, red bell peppers and green beans. Let cool.
- Toss eggplant with olive oil on a baking sheet. Sprinkle with salt and pepper and roast at 400 degrees until tender. Transfer to a new pan and let cool.
- To prepare vinaigrette, whisk all ingredients well.
- Mix cooled blanched vegetables with the eggplant and the thinly sliced red onions. Toss with the vinaigrette.
- Mix spinach and mesclun greens together.
- To serve, place about 3 cups greens on a large plate. Top with 3/4 cups of tempeh chunks and about 3 cups vegetable mixture. Sprinkle with 2 tablespoons of sunflower seeds. Garnish with a basil flower.
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