Green Salad with Grilled Tempeh and Maple-Soy Vinaigrette

This salad works well as a side dish for a light summer lunch or dinner.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 31%
  • Fat: 5.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 14g
  • Carbohydrate: 13.8g
  • Fiber: 5g
  • Cholesterol: 3mg
  • Iron: 3.2mg
  • Sodium: 521mg
  • Calcium: 155mg


  • 8 ounces organic tempeh, cut crosswise into 1/4-inch slices
  • 1 teaspoon butter, melted
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons low-sodium soy sauce, divided
  • 1 1/2 tablespoons maple syrup, divided
  • 4 cups trimmed arugula
  • 4 cups baby spinach (about 3 ounces)
  • 1/2 cup thinly sliced yellow bell pepper (about 1/2 medium)
  • 1/4 cup thinly sliced green onions (about 2)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon extravirgin olive oil
  • Dash ground red pepper
  • 1 garlic clove, finely chopped


  1. Lightly brush both sides of tempeh slices with butter; sprinkle with salt. Heat a grill pan over medium-high heat. Add tempeh slices in a single layer; cook 1 minute on each side or until tempeh begins to brown and grill marks appear. Remove from heat. Combine 1 tablespoon soy sauce and 1 tablespoon maple syrup; brush over both sides of tempeh while still warm. Let tempeh cool completely; cut slices into bite-sized pieces.
  2. Combine arugula, spinach, bell pepper, and onions in a large bowl. Combine the remaining 1 1/2 tablespoons soy sauce, remaining 1 1/2 teaspoons maple syrup, vinegar, oil, red pepper, and garlic in a small bowl; stir well with a whisk. Drizzle soy mixture over greens mixture; toss to coat. Place 2 cups salad on each of 4 plates; top each serving with 1/2 cup tempeh. Serve immediately.
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