30-Minute Lemon-Herb Tempeh Salad
A protein-packed vegetarian salad featuring marinated and seared tempeh over a bed of spring greens with crisp sugar snap peas, sweet grapes, and crunchy walnuts. The combination of savory tempeh with fresh vegetables and tangy goat cheese creates a satisfying meal that works perfectly for lunch or light dinner. The maple-soy marinade gives the tempeh a savory-sweet glaze while the balsamic vinaigrette ties all the flavors together. This nutritious salad offers a great balance of plant protein, healthy fats, and fresh produce.
Ingredients
- 1 clove Garlic, chopped
- 3 Tbsp Vinegar, balsamic
- 2 tsp Mustard, Dijon
- 1 tsp Honey
- 3 Tbsp Oil, olive
- ⅓ cup Walnuts
- 8 oz Tempeh, sliced into thin rectanglesTofu1:1vegetariangluten-freesoy
Different texture, milder flavor
- 2 Tbsp Oil, cooking
- 1 Tbsp Oil, cooking
- 1 ½ Tbsp Soy sauce, low-sodium
- 1 Tbsp Italian seasoning
- 1 Tbsp Vinegar, balsamic
- 1 Tbsp Maple syrup
- ½ tsp Lemon zest
- ½ tsp Garlic powder
- ¼ tsp Black pepper
- ½ cup Water
- 8 oz Cucumbers, chopped
- 12 oz Sugar snap peas, chopped
- 2 cups Grapes, halved
- 8 oz Lettuce, spring mixAny salad greens1:1vegetariangluten-free
Use preferred greens
- 4 oz Goat cheese, crumbled
Instructions
- 1
Make vinaigrette by whisking together chopped garlic, balsamic vinegar, Dijon mustard, honey, and olive oil
- 2
Toast walnuts in a dry pan until fragrant
- 3
Marinate tempeh slices with soy sauce, Italian seasoning, balsamic vinegar, maple syrup, lemon zest, garlic powder, black pepper, and water
- 4
Heat cooking oil in skillet over medium heat
- 5
Sear tempeh on both sides until golden brown, about 5 minutes total
- 6
Assemble salads with spring mix topped with chopped cucumbers, sugar snap peas, halved grapes, and toasted walnuts
- 7
Top with warm seared tempeh and crumbled goat cheese
- 8
Drizzle with balsamic vinaigrette to taste
Tips
Toast walnuts in a dry pan for 2-3 minutes to enhance their nutty flavor and add extra crunch to the salad.
Let tempeh marinate for at least 15 minutes before cooking to allow flavors to penetrate the protein.
Serve immediately after adding warm tempeh to prevent wilting the greens while maintaining the temperature contrast.
Good to Know
Store assembled salad covered in refrigerator for up to 2 days, though greens may wilt slightly.
Prepare vinaigrette and marinate tempeh up to 1 day ahead. Cook tempeh and assemble just before serving.
Serve immediately while tempeh is still warm for best contrast of temperatures and textures.
Common Mistakes
Don't overdress the salad to avoid soggy greens.
Avoid overcooking tempeh which can make it tough and dry.
Don't add cheese until just before serving to prevent melting from warm tempeh.
Substitutions
Vegan Options
Gluten-Free Swaps
Use preferred greens
General Alternatives
FAQ
Can I make this salad vegan?
Yes, substitute the honey with maple syrup and omit the goat cheese, or use a vegan cheese alternative for similar richness.
How long will this salad keep in the refrigerator?
The dressed salad keeps for up to 2 days, though the greens may wilt. Store components separately for best quality.
Can I use a different protein instead of tempeh?
Absolutely! Marinated tofu, grilled chicken, or even chickpeas work well with the same marinade and cooking method.