The Pioneer Woman Tasty Kitchen
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BBQ Tempeh & Strawberry Salad

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Level: Easy

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Description

BBQ Tempeh makes a great topper for a hearty and bright salad!

Ingredients

  • FOR THE TEMPEH:
  • 2 packages (7 1/2 Oz. Size) Tempeh
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • ½ cups BBQ Sauce
  • FOR THE SALAD:
  • 1 cup Cherry Tomaotes
  • 2 Tablespoons White Balsamic Vinegar
  • ¼ cups Olive Oil
  • 5 ounces, weight Arugula, About 8 Loose Cups
  • 1 cup Avocado, Cubed (about 1 Large Avocado)
  • 1 cup Persian Cucumbers, Or Mini Cucumbers, Sliced
  • 1-½ cup Strawberries, Quartered

Preparation

Preheat oven to 400°F. Crumble tempeh into bite-sized pieces, add to a small bowl, and toss with olive oil and salt. Place on a baking sheet.

Add tomatoes to an oven safe skillet. Put tempeh on the lower oven rack, and tomatoes on the top rack, and bake for 15 minutes, tossing tempeh halfway through cooking time.

While tempeh bakes, in a large bowl, add balsamic vinegar. While whisking balsamic vinegar, slowly drizzle in olive oil, making your dressing. Add arugula, and toss to coat.

Divide arugula among plates, along with avocado, cucumbers, and strawberries. Remove tomatoes from the oven, and add to the salads as well.

Remove tempeh from the oven, and add to the bowl you used for the dressing. Add BBQ sauce, then toss. Top each salad with equal parts of the BBQ tempeh bites, and serve!

Notes: If you can, really try to use a good olive oil, and a good white balsamic vinegar. That would be ideal. For this salad, I used a hatch chile balsamic vinegar, and it really took this salad to another level of deliciousness.

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