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