Yield:4 -6 salads (4 large salads, 6 side salads) 1x
Category:salad, healthy, lunch, dinner, kale
1/4cup cracked freekah
1 package Tempeh
1 tsp. soy sauce
2 tsp. olive oil
1/4 tsp. fresh, grated ginger
1 clove garlic, minced
1 tsp. maple syrup
4–5cups of shredded kale
3 large peaches, sliced
1/3cup toasted pecan pieces
1/4cup crumbled goat cheese
1/4cup extra virgin olive oil
3 tbsp. maple syrup
1 tsp. dijon mustard
1 tsp. apple cider vinegar
Place cracked freekah and 1 cup water in a small sauce pan and bring to a boil.
Cover, reduce heat to low and cook for 10-15 minutes until soft. Set aside to let cool slightly.
Using a [url:1]box grater[/url], crumble the tempeh to bite size bits. If you don’t have a box grater, finely chop the tempeh instead.
Heat a large, non-stick skillet (I used my trusty [url:2]cast-iron[/url]) over medium heat. Add the olive oil and add the tempeh crumbles, soy sauce, grated ginger, minced garlic and maple syrup. Cook for 10 minutes, stirring often until golden brown and crispy. Set aside to let cool slightly.
Place the shredded kale in a large bowl.
Whisk together the olive oil, maple syrup, mustard, and apple cider vinegar together. Season to taste with salt and pepper.
Drizzle 1/2 the dressing over the kale and massage dressing into the kale until slightly soft and well-coated.
Add in the sliced peaches, toasted pecans, goat cheese, tempeh bits, and cooked freekah. Lightly toss with remaining dressing and serve.