The Broken Scale · Good food. Plenty of personality.
Miso-Roasted Tempeh & Mushroom Kale Salad
A miso-soy coating browns on tempeh and mushrooms in the oven, giving this kale salad a warm, savory center. Massage the greens with the maple-lime dressing while the tray roasts, then toss everything together.
- Serves
- 4 servings
Give the kale a little attention
Rubbing the dressing into the leaves changes their texture before the warm toppings go in. Tear the mushrooms and tempeh into similar-size pieces so they brown evenly.
At the table
Serve as a main-course salad while the roasted ingredients are still warm.
The full recipe
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Miso-Roasted Tempeh & Mushroom Kale Salad
Roasted tempeh and mushrooms tossed with tender kale, cucumber and a maple-lime miso dressing.
Ingredients
- 4 tablespoons white miso divided
3 tablespoons soy sauce divided- 8 ⅓ tablespoons extra-virgin olive oil divided; 1/3 cup for roasting and 3 tablespoons for dressing in the base recipe
- 1 8-oz block tempeh torn into 1 1/2-inch pieces
- 8 oz mixed mushrooms torn or cut into 1 1/2-inch pieces
- 2 garlic cloves finely grated
- 2 tablespoons fresh lime juice
- 2 tablespoons pure maple syrup
- 2 large bunches Tuscan kale ribs and stems removed, leaves coarsely chopped
- ½ medium Persian cucumber thinly sliced diagonally
- ½ cup basil and/or cilantro leaves tender cilantro stems may be included
Instructions
- Heat the oven to 425°F. In a large bowl, whisk 3 tablespoons miso with 2 tablespoons soy sauce. Whisk in 1/3 cup olive oil, then add the tempeh and mushrooms and toss to coat. Spread on a rimmed baking sheet and keep the mixing bowl for the dressing.
- Roast for 20–25 minutes, until the tempeh and mushrooms are deeply golden.
- In the reserved bowl, whisk the garlic, lime juice, maple syrup, remaining 3 tablespoons oil, remaining tablespoon miso and remaining tablespoon soy sauce. Add the kale and massage the dressing into the leaves for about 4 minutes, until the greens soften.
- Add the roasted tempeh and mushrooms, cucumber and herbs to the kale. Toss to combine and divide among bowls.
Notes
Check miso and soy sauce labels if avoiding particular allergens; both commonly contain soy, and some contain wheat.