Spinach salad with tomatoes, spicy tempeh “bacon” bits, and pecans

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spinach salad with tomatoes, spicy tempeh “bacon” bits, and pecans

Spicy, Carb-Conscious, Dairy-Free, Mediterranean, Vegan, Gluten-Free

2 Servings, 610 Calories/Serving

30–45 Minutes

We updated a throwback spinach salad, swapping in crisp tempeh for bacon to create a gluten- and dairy-free main course that’s great for lunch or dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic flax tempeh
  • Sun Basket spicy “bacon” marinade (maple syrup - gluten-free tamari - sweet smoked paprika - cumin - cayenne)
  • 1 or 2 organic shallots
  • 3 ounces organic cremini or other button mushrooms
  • 6 ounces organic grape or cherry tomatoes
  • Sun Basket sherry vinaigrette base (sherry vinegar - whole grain mustard)
  • 6 ounces organic baby spinach or other leafy greens
  • 3 tablespoons pecans

Nutrition per serving

Calories: 610, Protein: 28g (56% DV), Fiber: 15g (60% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 9g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 770mg (32% DV), Carbohydrates: 43g (14% DV), Total Sugars: 16g, Added Sugars: 11g (22% DV).
Contains: Tree Nuts (pecan), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soften and marinate the tempeh

  • Crumble or cut the tempeh into ¼-inch pieces.
  • In a large bowl, stir together the spicy “bacon” marinade and 1 tablespoon [2 TBL] oil.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to the bowl with the marinade, and toss to coat. Wipe the pan dry.
While the tempeh softens and marinates, prepare the salad.

2

Make the salad

  • Peel and thinly slice enough shallots to measure ¼ cup [½ cup]. Separate the slices into rings.
  • Thinly slice the mushrooms.
  • Cut the tomatoes into quarters.
In a large bowl, stir together the sherry vinaigrette base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the shallots, mushrooms, tomatoes, spinach, and pecans and toss to coat.

3

Cook the tempeh “bacon” bits

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using a slotted spoon, transfer the tempeh to the pan and cook, stirring occasionally, until the edges are beginning to brown and crisp, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls, top with the tempeh “bacon” bits, and serve.
Kids Can!
  • Crumble the tempeh.
  • Measure the water for the tempeh.
  • Measure the shallots and separate into rings.
  • Stir together the vinaigrette.
  • Assemble the salad.