In college I became a regular at a certain bougie make-your-own-salad chain and quickly learned a thing or two about what makes a salad feel dinner-worthy: a cooked element with deep roasty flavor. Here torn tempeh and mushrooms get baked until deeply browned after taking a quick dip in a miso and soy glaze for caramelized complexity. Save the bowl for the dressing and make sure to massage the kale until it has softened to ensure tender leaves.
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Whisk
$10 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Recipe information
Yield
4 servings
Ingredients
4
3
⅓
1
8
2
2
2
2
½
½
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Whisk 3 Tbsp. white miso and 2 Tbsp. soy sauce in a large bowl. Add ⅓ cup extra-virgin olive oil and whisk until emulsified. Add one 8-oz. block tempeh, torn into 1½" pieces, and 8 oz. mixed mushrooms (shiitake, crimini, button, oyster, and/or beech), torn or cut into 1½" pieces, and toss to coat. Transfer to a rimmed baking sheet and spread out in an even layer; reserve bowl. Roast tempeh and mushrooms until deep golden brown, 20–25 minutes.
Step 2
Meanwhile, whisk 2 garlic cloves, finely grated, 2 Tbsp. fresh lime juice, 2 Tbsp. pure maple syrup, remaining 3 Tbsp. extra-virgin olive oil, 1 Tbsp. white miso, and 1 Tbsp. soy sauce in reserved bowl until emulsified. Add 2 large bunches Tuscan kale, ribs and stems removed, leaves coarsely chopped, and toss to coat. Massage leaves with your hands until softened, about 4 minutes.
Step 3
Transfer tempeh and mushrooms to bowl. Add ½ medium Persian cucumber, thinly sliced on a diagonal, and ½ cup basil leaves and/or cilantro leaves with tender stems and toss to combine.