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BBQ Tempeh Strawberry Salad

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 minutes
Cook Time 15 minutes
Servings 4
Calories 418kcal


BBQ Tempeh Bites

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


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


  • 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!


*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. 


Calories: 418kcal | Carbohydrates: 19.7g | Protein: 14.9g | Fat: 27.2g | Saturated Fat: 4.2g | Sodium: 476.6mg | Fiber: 9.3g | Sugar: 9g