This oil-free, raw kale salad with tempeh and oranges is tasty, simple and packed with nutrients - the perfect feel-good dish for sunny fall days!
This vibrant kale salad balances fresh, crunchy greens with a blend of sweet and savory elements: creamy cashew-orange dressing, roasted almonds, juicy orange segments, and tender dates.
This salad is served with pan-fried tempeh - a choice that might not appeal to everyone (like my husband!). But tempeh is packed with protein, only minimally processed, and it's fermentation and thus good for your gut. Its bolder flavor can be an asset; when marinated well and fried to a crisp, it’s simply delicious!
The true star of this vegan kale salad with tempeh is, naturally, the kale itself. If raw kale is new to you, think of it as a more robust salad green: crisp and chewy, with plenty of texture. The best part? Kale holds its firmness longer than typical salad greens, so it doesn’t become soggy as quickly.
Kale is also really healthy. In addition to important fiber, it contains lots of vitamin C, E and K as well as B vitamins and several minerals, such as calcium and potassium. A true superfood!
Not convinced? Then try my brussels sprouts salad with kale instead.
Instructions
The preparation is very simple. Although there are a few steps due to the many components, the effort involved is still limited.
- Step 1: Marinate the tempeh in the orange marinade - the longer the better, but for at least 30 minutes.
- Step 2: Pan-fry the tempeh with the marinade until the liquid has evaporated.
- Step 3: Mix together the ingredients for the dressing and pour over the torn, washed kale leaves.
- Step 4: Massage the kale with the dressing for about 1-2 minutes.
Step 5: Peel and fillet the orange. Cut the dates into rings or small pieces.
Step 6: Briefly dry roast the sliced almonds in a pan (optional, but recommended).
FAQ
This salad will keep in the fridge for up to 3 days. You should store the tempeh separately so that you can reheat it before eating - if you wish.
Massaging breaks up the firm fibers of the kale, making it more tender, softer and easier to digest.
Yes, the kale does not need to be cooked for this recipe and can be eaten raw. However, some people find raw kale difficult to digest. In this case, you can simply blanch the kale briefly before pouring the dressing over it.
Variations
- You can swap the slivered almonds for other nuts like walnuts.
- The dressing also goes well with white almond butter, or for a nut-free option, try tahini.
- Not a fan of tempeh? Tofu makes a great substitute.
- Dried cranberries can replace dates, and apple works well instead of orange, though it’s best added just before eating to prevent browning.
I hope you’ll give this healthy vegan kale salad recipe with tempeh and orange a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Orange Kale Salad With Tempeh
- Prep Time: 10 min
- Cook Time: 30-60 min
- Total Time: 20 min (+ marinating time)
- Yield: 2 servings 1x
Description
This oil-free, raw kale salad with tempeh and oranges is tasty, simple and packed with nutrients - the perfect feel-good dish for sunny fall days!
Ingredients
Marinated Tempeh
- 8 oz (~200 g) tempeh
- ¼ cup (60 ml) orange juice*
- 2 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup or agave nectar
Dressing
- 2 tbsp (25 g) cashew butter
- 1 tbsp maple syrup
- 3 tbsp orange juice*
- 2 tsp rice vinegar
- Optional: 1 clove of garlic, grated (or ¼ teaspoon garlic powder)
- ¼ tsp salt
- Black pepper
Kale salad
- 3-4 handful of fresh kale leaves (80-100 g)
- 6-8 dates (deglet nour)
- ¼ cup (25 g) slivered almonds
- 1 orange
Instructions
- For the marinated tempeh: Combine orange juice, soy sauce or tamari, maple syrup, and rice vinegar in a container.
- Slice the tempeh into thin strips or triangles, add to the marinade, and cover. Shake briefly, then refrigerate for 30-60 minutes, giving it a shake every 10 minutes for even flavor.
- For the massaged kale: Mix the ingredients for the dressing well and season with salt and pepper.
- Cut or tear the kale leaves into bite-sized pieces. Then pour the dressing over them and massage in with your hands for about 1-2 minutes.
- Peel and fillet the orange. Cut the orange into small pieces.
- Also slice or cut the dates into small pieces.
- Briefly toast the flaked almonds in a pan until they are lightly browned and fragrant.
- Cooking the tempeh: Heat a non-stick frying pan, add the tempeh pieces and marinade and fry the tempeh on both sides for a few minutes until the marinade has evaporated and the tempeh is nicely caramelized.
- Then serve the massaged kale with the oranges, dates, almonds and tempeh.
Notes
*If you want to use fresh orange juice, you will need another orange for the marinade and the dressing (yields 80-100 ml juice depending on the size).
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