Autumn Kale Cobb Salad with Tempeh Bacon

vegetarian
Autumn Cobb Salad with Tempeh Bacon

A vegetarian spin on the classic Cobb salad, this autumn inspired salad has all the flavors and consistencies of the original. Tempeh bacon is salty and satisfying, while warm roasted sweet potatoes and an apple cider vinaigrette round out this satisfying salad.

Autumn Cobb Salad with Tempeh Bacon

Cobb salads are great because they’re so filling – the traditional toppings are tomatoes, bacon, chicken, hard boiled eggs, avocado, chives, roquefort cheese, and a simple red wine vinaigrette.

Autumn Cobb Salad with Tempeh Bacon

But, there are so many ways to make a Cobb salad your own. Here, I’ve given it an Autumn twist by adding crunchy pecans, using kale instead of traditional salad greens, drizzling with an apple cider vinegar based dressing, goat cheese instead of roquefort, and adding warm roasted sweet potatoes (although you could also meal prep this cold entirely!) All of this makes this salad warm, cozy, and refreshing.

Now, tempeh bacon. Let’s chat about tempeh bacon. It’s so easy to do, but seems daunting at first. It’s very simple and it’s meal prep friendly, so I really encourage you to give it a try. Here are some simple steps to make tempeh bacon.

Autumn Cobb Salad with Tempeh Bacon

How to make tempeh bacon

  1. Slice the tempeh into strips
  2. Whisk together soy sauce, maple syrup, garlic powder, and liquid smoke to make the flavoring for the tempeh.
  3. Cook the tempeh in a little bit of olive oil until browned, about 5 minutes.
  4. Add in the soy sauce mixture and let bubble and cook for about 3 minutes or until liquid is evaporated.
  5. Let cool for 5 minutes on parchment paper or a plate.
  6. Enjoy!

Autumn Cobb Salad with Tempeh Bacon

It takes less than 10 minutes and the tempeh bacon can be used in so many different ways, not just here in this salad. Try it on a “BLT”, that’s my personal favorite.

And if you don’t have an issue with traditional bacon, you can easily sub that in here and ditch the tempeh bacon. You’re going to love this salad no matter how you make it!

Inspiralized

Recipe

Autumn Kale Cobb Salad with Tempeh Bacon

Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Ingredients

  • For the salad:
  • 1 medium sweet potato small cubed
  • salt and pepper
  • 4 cups chopped curly kale
  • 2-3 tablespoons chopped pecans or walnuts
  • 2-3 tablespoons crumbled goat cheese
  • 2 hard boiled eggs peeled and diced
  • 1 small avocado peeled, pitted, and cubed
  • For the tempeh bacon:
  • 4 oz tempeh half a package, sliced crosswise into ¼” thick pieces
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon maple syrup
  • ½ teaspoon liquid smoke
  • ½ teaspoon garlic powder
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • salt and pepper

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the sweet potato. Spritz the sweet potato with olive oil spray and season with salt and pepper. Roast for 15-20 minutes or until fork tender.
  • Meanwhile, prepare the tempeh bacon. Heat oil in a large skillet over medium heat. Add the tempeh slices and cook for 3-5 minutes per side until browned.
  • While tempeh cooks, stir together the water, soy sauce, maple syrup, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 2-3 minutes or until moisture is evaporated and tempeh is browned. Set aside on a plate to dry.
  • Prepare the salads. Whisk together the dressing ingredients (oil, apple cider vinegar, honey, salt and pepper) and set aside. Divide the kale into bowls and pour over the dressing. Toss the kale with the dressing and massage until kale softens slightly. Top the greens with walnuts (or pecans), goat cheese, eggs, avocado, and sweet potato. Crumble the tempeh bacon (or just chop it into pieces) and add to the salads. Serve.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

2 comments

Lauren says:
This salad is delicious and I’d love to see other ideas for using tempeh bacon in future recipes! However, this salad is a hodgepodge, too much is going on, and it’s 700 calories with 35g of fat (50% of the calories from fat). So if you’re not on a keto diet, I’d recommend turning this salad into four servings, but to make a whole package of tempeh bacon (8 oz). That’d be more reasonable for anyone who’s trying to eat healthy. Or just skip the avocado, goat cheese, and pecans (and you’re down to closer to 500 calories for the salad).
Ali Maffucci says:
Thanks for giving it a shot, Lauren!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas
...

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
...