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Chef Spring Salad

A fresh, vibrant salad that balances sweet, savory, and crunch. Perfect for springtime!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Clean Eating, Vegan
Servings 6 People
Calories 380 kcal

Equipment

  • Cutting board
  • Chef Knife
  • Mixing Bowl
  • Whisk optional
  • Blender optional
  • Skillet
  • Salad Spinner optional

Ingredients
  

Salad

  • Fresh mixed greens
  • Savory tempeh pan-seared or baked
  • 1 apple diced
  • Dried cranberries
  • Shredded carrots
  • Roasted almonds roughly chopped

Creamy Apple Mustard Dressing

  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 –2 tbsp maple syrup or honey
  • ¼ cup olive oil
  • Salt & black pepper to taste

Instructions
 

For Salad

  • Prepare the tempeh by heating neutral oil in a skillet, and lightly fry until golden around the edges. 3-5 minutes.
  • In a large bowl, combine mixed greens, apples, cranberries, carrots, and roasted almonds.
  • Add the tempeh and toss gently.

For Dressing

  • Whisk all dressing ingredients until smooth and creamy.
  • Drizzle over the salad just before serving and toss to coat evenly.
Keyword Clean Eating, Plant-Based, Vegan