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Epicurious
Bon Appétit

Kale Salad With Roasted Tempeh and Mushrooms

By Zaynab Issa

4.9

(13)

Plate of Kale Salad With Roasted Tempeh and Mushrooms
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker

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. 

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