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Autumn Kale Cobb Salad with Tempeh Bacon

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


  • 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


  • 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.