All my best recipes seem to come together out of improvisation. This one was the same. I tossed together hearty greens and the season's best apricots with my cumin-lime dressing and some quickly roasted broccoli from the garden. Add tempeh and this quick summer salad becomes a full meal. —Rebecca Fallihee | Eggplant + Olive
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.
While the broccoli is roasting, prepare the greens in a large salad bowl. Then, toss them together with the broccoli, tempeh, apricots, and hazelnuts.
To make the dressing, puree all the ingredients together in a food processor or blender, and salt and pepper to taste.
Add the dressing a little at a time to the salad, using the preferred amount. There will likely be extra.