Skip to main content
Epicurious

Kale Salad With Roasted Tempeh and Mushrooms

4.9

(12)

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. 

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

4 Tbsp. white miso, divided
3 Tbsp. soy sauce, divided
⅓ cup plus 3 Tbsp. extra-virgin olive oil
1 8-oz. block tempeh, torn into 1½" pieces
8 oz. mixed mushrooms (shiitake, crimini, button, oyster, and/or beech), torn or cut into 1½" pieces
2 garlic cloves, finely grated
2 Tbsp. fresh lime juice
2 Tbsp. pure maple syrup
2 large bunches Tuscan kale, ribs and stems removed, leaves coarsely chopped
½ medium Persian cucumber, thinly sliced on a diagonal
½ cup basil leaves and/or cilantro leaves with tender stems

Preparation

  1. Step 1

    Preheat oven to 425°. Whisk 3 Tbsp. white miso and 2 Tbsp. soy sauce in a large bowl. Add ⅓ cup extra-virgin olive oil and whisk until emulsified. Add one 8-oz. block tempeh, torn into 1½" pieces, and 8 oz. mixed mushrooms (shiitake, crimini, button, oyster, and/or beech), torn or cut into 1½" pieces, and toss to coat. Transfer to a rimmed baking sheet and spread out in an even layer; reserve bowl. Roast tempeh and mushrooms until deep golden brown, 20–25 minutes.

    Step 2

    Meanwhile, whisk 2 garlic cloves, finely grated, 2 Tbsp. fresh lime juice, 2 Tbsp. pure maple syrup, remaining 3 Tbsp. extra-virgin olive oil, 1 Tbsp. white miso, and 1 Tbsp. soy sauce in reserved bowl until emulsified. Add 2 large bunches Tuscan kale, ribs and stems removed, leaves coarsely chopped, and toss to coat. Massage leaves with your hands until softened, about 4 minutes.

    Step 3

    Transfer tempeh and mushrooms to bowl. Add ½ medium Persian cucumber, thinly sliced on a diagonal, and ½ cup basil leaves and/or cilantro leaves with tender stems and toss to combine.

TagsDinnerMainSaladTempehKaleLeafy GreensVegetableMisoShiitake MushroomMushroomCrimini MushroomOyster MushroomButton MushroomHealthyishVegetarianVeganDairy FreeNut FreeRoastQuickEasyWeeknight MealsBon Appétit

See Related Recipes and Cooking Tips

Read More
Roasted Tofu Grain Bowls With Miso-Tahini Sauce
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Cabbage and Burrata Salad With Spicy Tahini
This dinner salad combines decadent burrata cheese with a spicy tahini dressing that clings to every crinkly leaf of Napa cabbage.
Bouillon-Baked Tofu
Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.
Crispy Rice Salad With Spicy Tahini Dressing
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Quinoa-Bean Salad With Lots of Dill
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
Kung Pao Tempeh
This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.
Quick Butter-Braised Tomatoes and Dumplings
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Chicken and Mushroom Stir-Fry
Chicken pieces and meaty bits of torn mushrooms beautifully team up in this deeply savory, scallion-studded, easy-to-make stir-fry.