sometimes i simply crave fresh & light - even in the fall & winter months.
in the summer salads are a staple weeknight dinner for justin and i.
when fall and winter approach we crave warm fall comfort food - soups, stews, casseroles, freshly baked bread. in between all those hearty soul warming meals the craving for fresh crisp greens crept up on us. luckily our local winter farmers market farmer is still growing greens in the greenhouse - paired with roasted root veggies it became the best fusion of summer and fall - a summer fall fusion salad.
when a salad is built right it can be incredibly satisfying and so un-boring.
whenever i make a salad i think about layering - the layering of flavors & textures.
roasted carrots & beets lend some bulk & flavor, dried nectarines a bit of sweetness, walnuts for heart healthy fats & crunch, wasabi roasted edamame for heat and contrast.
luckily, despite the freezing over night temps my parsley was still hanging on- i love adding fresh herbs to salads, flat leaf parsley is my favorite salad herb.
prior to about 6 months ago i was never fond of tempeh - the truth is i never really knew what to do with tempeh. i had a bad experience many years ago, and never went back to give it a second chance. that is until i learned how to infuse it with flavor ( i don't recommend eating tempeh straight up), now i can't get enough of it! the tempeh croutons that top this salad are super easy to make, leftovers make a great snack to!
do you crave summer freshness during the fall & winter months?
how do you adapt your summer salads to work with all the delicious fall flavors we are lucky to have?
Roasted Beet & Carrot Salad ~ Tempeh "Croutons"
serves 2 as a meal or 4 as a side
you will need:
2 large beets peeled, sliced in half then sliced into half circles
8 small carrots or 4 medium, scrubbed & cut into 3" sticks
1 tbsp rosemary infused canola oil/ canola oil + 2 tsp minced rosemary
sprinkle of kosher salt
1/2 cup roasted wasabi edamame
8 dried nectarines cut into quarters
1/2 cup walnut pieces
8 cups field greens
handful flat leaf parsley
for the tempeh croutons
1 package of tempeh - sliced in half lengthwise & cut into small squares
1 tbsp tahini
3 tbsp balsamic
1 tsp rosemary infused canola oil
4 tbsp water
for the vinaigrette
2 parts apple cider vinegar
3 parts olive oil
2 tbsp parsley, torn
salt & freshly ground pepper to taste
pre heat oven to 425*
on a rimmed baking sheet, evenly spread beets and carrots & toss with rosemary canola oil. roast in pre heated oven for 25 minutes.
in a medium bowl mix together tahini through water - submerge tempeh squares into the mixture and allow to marinate for at least 10 minutes.
on a serving platter or bowl toss greens and parsley - add walnuts, wasabi edamame & walnuts.
in a medium saute pan over medium high heat add tempeh & marinade. cook over medium high heat until tempeh begins to turn golden and marinade begins to cook down - adjust heat as necessary to avoid burning
remove veggies and allow to cool to the touch - add to the salad and top with the tempeh croutons.
to make vinaigrette simply wisk all ingredients together until emulsified - drizzle over the salad just prior to serving.
roasted veggies & tempeh can be made a day ahead - assemble salad just prior to serving.