If you want a light, flavorful, and nourishing side for Thanksgiving, this smoky tempeh kale salad is an excellent choice. It brings bright, balanced flavors to the table, looks beautiful among holiday dishes, and can easily serve as a main salad if you’re bringing a vegan option to a mixed gathering.
I always look forward to Thanksgiving. This year I’ll be cooking for a few clients and celebrating with family. I plan to bring a butternut squash lasagna and one (or two) sweet potato desserts. What will you be making this year?
This recipe first appeared in my Holiday 2013 e-cookbook, Nourish. The beautiful photos were taken by my friend Sidney Bensimon, who shot many of the header photos on the blog.
The earthy bite of kale is brightened with lemon and crisp Asian pear, while smoky marinated tempeh adds savory depth. Pomegranate seeds finish the salad with juicy bursts of sweetness and color. The combination is refreshing and festive—perfect for a holiday spread.
Happy Thanksgiving!
Comment below if you try and love this tempeh kale salad.
Smokey Tempeh, Kale + Pomegranate Salad
Ingredients
Marinated Tempeh
- 1 package soy tempeh, cubed
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp liquid smoke
Salad
- 1 large bunch lacinato kale (or another hearty green), washed and chopped
- 1/2 cup pomegranate seeds (arils)
- 1 Asian pear, thinly sliced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- Sea salt, to taste
Instructions
Marinated Tempeh
- Place the tempeh cubes in a mixing bowl or container.
- In a small bowl, whisk together soy sauce, balsamic vinegar, maple syrup, and liquid smoke. Pour the marinade over the tempeh so the pieces are well coated.
- Let the tempeh marinate at least one hour, or overnight for deeper flavor.
- Pan-fry the marinated tempeh in a skillet until browned and slightly crisp on the edges. Set aside.
Assemble salad
- Place the chopped kale into a large bowl. Add the lemon juice, olive oil, and a pinch of sea salt.
- Massage the kale with your hands until it softens and becomes tender, about 3–4 minutes.
- Add the pan-fried tempeh, pomegranate seeds, and sliced Asian pear to the kale.
- Toss everything to combine. Taste and adjust seasoning, adding a little of the tempeh marinade if you want more savory-sweet flavor. Serve immediately or let rest briefly so flavors meld.
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