Cran-Apple Tempeh Kale Salad made with massaged kale, diced apple, walnuts, tempeh crumbles, and raw nut cheese. Perfect for easy fall meal prep lunches.
Happy Labor Day Weekend! If you’re noticing a shift from late-summer peaches to crisp fall apples, you’re not alone. I’m feeling a little sentimental about summer evenings, but I can’t resist the cozy flavors of early autumn—and that’s exactly what inspired this salad.
This Cran-Apple Tempeh Kale Salad balances hearty and refreshing elements: massaged kale as the sturdy base, sweet diced apple for brightness, toasted tempeh crumbles for a savory bite, crunchy walnuts, tart dried cranberries, and a creamy herbed nut cheese to bring it all together. It’s easy to prep, holds up well for lunches, and delivers the kind of texture contrast that makes a salad feel like a meal.
What You Need to Make This Cran-Apple Tempeh Kale Salad
The beauty of this salad is how simple ingredients provide a layered eating experience. You’ll want:
- Massaged kale — the lemon and olive oil soften it and make the leaves more pleasant to eat.
- A crisp apple (Pink Lady is wonderful here) — diced to scatter through the salad.
- Tempeh — crumbled and pan-fried until golden for that slightly bitter, “bready” umami.
- Walnuts — toasted or raw for crunch.
- Dried cranberries — for tart-sweet pops in every bite.
- Herbed raw nut cheese or a store-bought herbed nut cheese (or avocado) — creamy contrast to the crisp apple and bitter tempeh.
- Simple seasoning — lemon, olive oil, salt and pepper to taste.
If you don’t love tempeh, you can swap chickpeas or cooked quinoa as a plant-based protein alternative. For a dressing, a light lemon-tahini or just a drizzle of extra olive oil and lemon makes the salad sing without overpowering the ingredients.
Notes on Meal Prep
This salad is a great option for fall meal prep. Prepare the tempeh crumbles and chop the kale and apple ahead of time, then assemble bowls as needed so the apples stay crisp and the kale retains its texture. If you plan to pack leftovers, toss the apple with a little lemon juice to slow browning, and store components separately if you want to keep everything fresh.
I often portion the salad into 2–3 servings depending on appetite. The massaged kale will stay pleasant for several days when stored in an airtight container, and tempeh crumbles reheat quickly in a skillet or microwave. This makes the salad ideal for quick lunches or a simple dinner on busy nights.
More Fall Salad Recipes
- Fall Harvest Salad
- Delicata Quinoa Pesto Power Bowl
- Wintergreen Salad with Maple Dijon Vinaigrette
- Roasted Squash & Arugula Salad
- Root Veggie Chip Arugula Salad
- Roasted Fig Arugula Salad
- Warm Kale Quinoa Bowl
I Want to Hear From You
If you make this Cran-Apple Tempeh Kale Salad, please drop a comment and let me know how it turned out. I love hearing feedback, and your notes help refine recipes for future posts. Share a photo on Instagram using @flora_and_vino or tag it with #floraandvino so I can see your bowls. You can also save the idea to Pinterest for later.
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XO Lauren
Cran-Apple Tempeh Kale Salad
- Author: Flora & Vino
- Total Time: 20 mins
- Yield: 2-3 salads
- Diet: Vegan
Description
Cran-Apple Tempeh Kale Salad combines massaged kale, diced apple, crunchy walnuts, tempeh crumbles, dried cranberries, and a creamy herbed nut cheese. It’s a hearty, bright salad that’s perfect for fall meal prep or easy weeknight lunches.
Ingredients
Tempeh Crumbles
- 1 8-oz block tempeh
- Avocado oil or neutral oil for cooking
Cran-Apple Kale Salad
- 1 bunch kale, rinsed and shredded
- 1 Pink Lady apple (or your favorite), cored and diced
- Juice from one lemon
- 1 TBSP cold-pressed olive oil
- Himalayan sea salt, to taste
- Black pepper, to taste
- 1/4 cup raw walnuts
- 1/4 cup dried cranberries
- 2 TBSP herbed raw nut cheese or a store-bought herbed nut cheese, or 1/2 avocado
Instructions
- Rinse the tempeh and pat it dry, then cut into small cubes or crumble by hand.
- Heat a skillet over medium with a drizzle of avocado oil. Add tempeh and cook, stirring frequently, for 8–10 minutes until lightly browned on most sides and fragrant.
- Place shredded kale in a large bowl. Add lemon juice, olive oil, a pinch of salt and black pepper. Massage the kale with your hands until leaves soften and become glossy, about 1–2 minutes. Let sit briefly to soften further.
- Assemble salads by dividing the massaged kale into bowls. Top with diced apple, walnuts, dried cranberries, tempeh crumbles, and dollops of herbed nut cheese (or slices of avocado). Add an extra drizzle of dressing if desired. Serve immediately.
- Store leftovers in separate containers in the refrigerator for 3–5 days. Reassemble components before serving to maintain crunch and texture.
Notes
This recipe was adapted from Tone It Up. For variations, swap tempeh for chickpeas or cooked quinoa, replace nut cheese with avocado, or add roasted squash for a heartier bowl. Toast the walnuts for extra flavor, and squeeze fresh lemon on the apples to prevent browning.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free