Roasted Potato and Crispy Tempeh Warm Salad with Balsamic
A hearty plant-based salad featuring golden roasted baby potatoes and crispy pan-seared tempeh over fresh greens with shredded carrots and creamy avocado. The tempeh is coated in a savory soy-honey glaze while a tangy balsamic-Dijon dressing ties everything together. Perfect for a satisfying lunch or dinner when you want something nutritious yet filling. The combination of warm roasted vegetables with cool greens creates an appealing contrast, and the walnuts add a pleasant crunch.
Ingredients
- 1 ½ Tbsp vinegar, balsamic
- 1 tsp mustard, Dijon
- 1 ½ tsp honey
- 4 Tbsp oil, olive
- 2 Tbsp soy sauce, low-sodium
- 1 Tbsp vinegar, red or white wine
- 2 tsp honey
- 12 oz carrots, shredded
- 16 oz tempeh, crumbledextra-firm tofu1:1vegan
crumble and cook same way
- 1 avocado, sliced
- 2 Tbsp oil, cooking
- 8 oz salad greens of choice
- ½ cup walnuts, halves or pieces
- 1 lb potatoes, baby or new, quartered
- 1 ½ Tbsp oil, olive
Instructions
- 1
Heat oven to 425F
- 2
Toss quartered potatoes with olive oil, salt, and pepper
- 3
Spread potatoes on sheet pan and roast until golden and tender, flipping halfway through, 25 to 30 minutes
- 4
Heat skillet with cooking oil over medium heat
- 5
Add crumbled tempeh and cook until deep golden brown on one side
- 6
Turn tempeh and continue cooking until golden and crisp on all sides, 6 to 8 minutes total
- 7
Pour tempeh seasoning over and cook until absorbed and sizzling
- 8
Place salad greens and shredded carrots on serving platter or individual bowls
- 9
Divide tempeh and potatoes between salads
- 10
Finish with walnuts, avocado slices, and dressing
Tips
Look for pre-shredded carrots to save prep time and make assembly quicker.
Make sure tempeh gets crispy by not overcrowding the pan and letting it brown before flipping.
Double the roasted potatoes for meal prep - they keep well and taste great reheated.
Good to Know
Assembled salad best eaten immediately. Store components separately in refrigerator up to 3 days.
Roast potatoes and cook tempeh up to 2 days ahead. Reheat gently before serving.
Serve immediately while potatoes and tempeh are still warm for best contrast with cool greens.
Common Mistakes
Don't overcook tempeh or it becomes tough - watch for golden brown color.
Avoid overdressing the salad to prevent wilting the greens.
Substitutions
Vegan Options
crumble and cook same way
General Alternatives
FAQ
Can I make this salad ahead of time?
Best to prepare components separately and assemble just before serving. The warm elements should stay warm and greens should stay crisp for optimal texture contrast.
What if I don't have tempeh?
Extra-firm tofu works well as a substitute. Crumble it the same way and cook until golden and crispy on all sides, then add the seasoning.
How long will leftovers keep?
Store components separately in the refrigerator for up to 3 days. The assembled salad doesn't keep well due to the greens wilting from the warm ingredients.