Go Back

Pepperoni Tempeh Pizza Salad

If a layer of pizza is the foundation of your food pyramid, toss this zesty salad into your well-balanced diet: “pepperoni” tempeh nuggets, fresh basil, olives, onions, and a vibrant pizza “sauce” dressing are served up not on a crust but on a robust blend of spinach and arugula. Guilt-free and gluten-free, it will leave you feeling great about having another slice, er, salad bowl. Perfect as is, but decadent with a dusting of Roasted Hemp Seed Parmesan (page 35 in the book).
Print Recipe Pin Recipe

Ingredients
  

Dressing

  • 1 14-ounce can fire-roasted diced tomatoes with basil and garlic (do not drain)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic peeled
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt

Pepperoni Tempeh Bites

  • 1 tablespoon sweet paprika
  • 2 tablespoons tamari
  • 1 tablespoon red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 8 ounces tempeh diced into 1?4-inch cubes

For the Salad

  • 2 cups baby arugula
  • 3 cups spinach
  • 1 cup lightly packed fresh basil leaves torn into bite-size pieces
  • 1 cup plain toasted pita chips or Classic Croutons page 39
  • 1/2 cup pitted chopped Kalamata olives
  • 1 sweet onion sliced into half-moons
  • 1 teaspoon dried oregano
  • 2 tablespoons Roasted Hemp Seed Parmesan page 35

Instructions
 

  • Set aside 1/2 cup of the diced tomatoes for the tempeh bites. Add the remaining tomatoes and the rest of the dressing ingredients to a blender and pulse until smooth. Chill the dressing until ready to use.
  • In a small bowl, whisk together the reserved 1/2 cup diced tomatoes with the paprika, tamari, vinegar, garlic powder, fennel, and black pepper. Preheat the olive oil in a cast-iron skillet over medium heat. Add the tempeh and sauté for 4 to 5 minutes, until browned, then stir in the marinade. Fry for another 3 minutes, until the tempeh is sizzling and most of the marinade is absorbed, then remove from the heat.
  • Add to a large mixing bowl the greens, basil, pita, olives, onions, and oregano. Pour over half the dressing and toss to combine. Divide the salad into serving bowls, top with the tempeh, and serve with the remaining dressing. Sprinkle each serving with hemp parm.

Notes

Prepare the dressing up to 2 days in advance and keep chilled in a tightly covered container. You can also make the tempeh the night before and gently warm it before assembling the salad.