Herb Salad with Quinoa and Tempeh Bacon

In order to keep on eating leafy greens, you have got to make the salads more interesting. So every once in awhile, we’ll put out some fun ingredients and make a salad with all the bells & whistles.

You know how when you order a salad out it’s super delicious, and you might think “if I could make salads like this all the time I would eat them more often?”

Yeah, well this is one of those salads.

Now before we get to the recipe, if you haven’t downloaded your free copy of our entire Fall Recipe Bundle (this is just one of the recipes from the bundle) you should grab it here.

Herb Salad With Quinoa and Tempeh Bacon

Herb Salad With Quinoa And Tempeh Bacon
Prep time
Cook time
Total time
Serves: 3- 6 servings
  • 1 head of lettuce, finely chopped
  • ½ cup kale, stems removed
  • 1 pomegranate, seeds only
  • ⅓ cup dried cranberries
  • 1 cup cooked & cooled quinoa (leftovers work great)
  • ¼ cup red onion, diced
  • 1 heirloom tomato, sliced
  • ¼ cup walnuts, chopped
  • 1 avocado, chopped

  • ½ cup macadamia nuts (soaked)
  • 2 Tbsp. red onion, lightly chopped
  • ¼ cup almond milk
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. coconut sugar
  • 2-3 dashes sea salt
  • 2-3 dashes dried dill
  • 1 clove of garlic, lightly chopped

Tempeh Bacon
  • 1 package organic tempeh
  • ¼ cup tamari
  • 1 tsp. liquid smoke
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. coconut sugar
  • 1 Tbsp. coconut oil, melted
  1. Start with the tempeh bacon. Place all ingredients, besides the tempeh in a small mixing bowl, stir well. Next thinly slice (as thin as you can) the tempeh. Place tempeh on a large plate or dish and pour mixture over it. Flip tempeh or use a brush and coat both sides. Allow it to sit in mixture for 10-15 minutes.
  2. Next preheat oven to 350 Deg F.
  3. Once oven is preheated place tempeh on a lightly oiled baking sheet in the oven for 12 minutes on one side, flip and cook 12 minutes on the other.
  4. In a large bowl, place all salad ingredients and mix well.
  5. Lastly, create the dressing by placing all ingredients in a blender and blending until smooth.
  6. Add bacon and dressing to individual salads and serve with salt and pepper.
Nutrition Information
Serving size: ⅙ of the recipe Calories: 290 Fat: 40G Saturated fat: 14G Sugar: 11G Fiber: 11G Protein: 11G Cholesterol: O


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