Strawberry Kale Salad with Tempeh Bacon- massaged in a balsamic vinaigrette, this nutritious salad is bursting with texture and flavor! (vegan + gluten-free)
Strawberry season might not last long in Georgia but when it finally arrives I AM HERE FOR IT. The local berries are so perfectly sweet, I could eat an entire pint in one sitting. Actually I was worried that we wouldn’t have access to them this year with the farmers market being shut down but we’ve been able to support our local farmers through online ordering which has been amazing.
Of course devouring strawberries on their own is the best way to eat them but if you’re looking for more adventurous ideas this kale salad is a great alternative. The ripe and juicy strawberries paired with tangy massaged kale, creamy avocado, salty tempeh bacon and candied maple pecans is a concoction of deliciousness.
How to Make Strawberry Kale Salad with Tempeh Bacon
If you’ve never made kale salad, the key to overcoming the bitter flavor and rough texture is to give it a nice massage. This helps break it down so that it’s a little more palatable. I personally love that it’s hearty enough to be prepped in advance so you don’t have to worry about it getting soggy.
Once we have the kale massaged in a light balsamic vinaigrette, we’ll prep the pecans and tempeh bacon.
The pecans get tossed in mixture of maple syrup, salt and extra virgin olive oil then toasted in the oven for 5-7 minutes.
Lastly, we’ll chop the tempeh bacon into bite size pieces and cook in the skillet until crispy.
From there you just combine everything in a large bowl, serve and enjoy!
Where do I find tempeh bacon?
To save time I like to buy prepared tempeh bacon which is usually in the refrigerated section near the produce at most grocery stores. However, if you can’t find it or need a soy-free alternative, I have a homemade tempeh bacon recipe you can find here.
Looking for more Strawberry recipes? Check these out:
Strawberry Kale Salad with Tempeh Bacon
Massaged in a balsamic vinaigrette, this nutritious salad is bursting with texture and flavor!
Servings: 4
For the Kale Salad
- 1 large bunch kale (curly or lacinato), destemmed and torn in bite-size pieces
- ½ pint strawberries, hulled and sliced in half
- ½ cup chopped red onion
- 8 ounces tempeh bacon, chopped into bite-size pieces
- 1 avocado, pitted and sliced
For the Maple Pecans
- ½ cup chopped pecans
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pure maple syrup
- pinch of fine sea salt
For the Balsamic Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar, white or red
- ½ tablespoon pure maple syrup
- pinch of salt & pepper
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Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat.
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In a measuring cup or small bowl, whisk together the ingredients for the dressing. Set aside.
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Next prepare the pecans. In a separate small bowl, whisk togehter the syrup, olive oil, and salt. Add the chopped pecans and toss until evenly coated. Spread out on the baking sheet then bake for 5-7 minutes, until toasted. Be sure to keep an eye so that they don’t burn as oven temperatures can vary. Once they are done remove from the oven and set aside.
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Meanwhile, prepare the salad. Add the kale to a large bowl then pour the dressing over top. Using your hands, massage the dressing into the kale until it begins to slightly wilt and is evenly coated. Top with chopped onion, strawberries, maple pecans and avocado.
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Lastly, add the tempeh to a greased skillet and cook over medium heat until crispy, about 5-10 minutes. Add to the bowl with the salad. Serve immediately and enjoy!
This recipe serves 2 large salads or 4 small. Nutrition facts are for 4 servings, or 1/4th of the recipe.
Calories: 395kcal, Carbohydrates: 25g, Protein: 10g, Fat: 29g, Saturated Fat: 4g, Sodium: 175mg, Potassium: 600mg, Fiber: 6g, Sugar: 10g, Vitamin A: 1497IU, Vitamin C: 58mg, Calcium: 122mg, Iron: 3mg
