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.
Ingredients
4 servings
4
3
⅓
1
8
2
2
2
2
½
½
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.