BBQ Tempeh Strawberry Salad

Course Salad

Cuisine American, Vegan

Keyword arugula, avocado, barbeque sauce, bbq, cucumber, olive oil, roasted almonds, strawberries, strawberry rolls, tempeh, tomato, vegan, white balsamic

Prep Time 5

Cook Time 15

Servings

Calories 418kcal

Ingredients

BBQ Tempeh Bites

2 Package Tempeh , 7.5 Ounces Weight
2 Tablespoons Olive Oil , Extra Virgin
1 Teaspoon Salt
1/2 Cup BBQ Sauce

Salad

2 Tablespoons White Balsamic Vinegar *
¼ Cup Olive Oil
5 Ounces Arugula , about 8 loose cups
1½ Cups Strawberries , quartered
1 Cup Avocado , cubed
1 Cup Cherry Tomatoes
1 Cup Persian Cucumbers (mini cucumbers), sliced

Instructions

Preheat oven to 400°F, crumble the tempeh into bite sized pieces, add to a small bowl, and toss with olive oil and salt. Place on a baking sheet.
Add the tomatoes to an oven safe skillet. Put the tempeh on the lower oven rack, and tomatoes on the top rack, and bake for 15 minutes, tossing the tempeh halfway through the cooking time.
While the tempeh bakes, in a large bowl, add the balsamic vinegar. While whisking the balsamic vinegar, slowly drizzle in the olive oil, making your dressing. Add the arugula, and toss to coat.
Divide the arugula among four plates, along with the avocado, cucumbers, and strawberries. Remove the tomatoes from the oven, and add to the salads as well.
Remove the tempeh from the oven, and add to the bowl you used for the dressing. Add the BBQ, then toss. Top each salad with equal parts of the BBQ tempeh bites, and serve!

Notes

*If you can, really try to use a good olive oil, and a good white balsamic vinegar, that would be ideal. For this salad, I used a Hatch Chile Balsamic Vinegar from the Temecula Olive Oil Company, and it really took this salad to another level of deliciousness.

Nutrition