Looking for a delicious and easy recipe? Try this Broccoli Tempeh Salad! It’s perfect for Summer, or anytime you’re looking for crisp greens, and fast meals you can eat cold.
This simple dish is full of nourishing ingredients like apples, cranberries and lemon with a tangy honey dijon vinaigrette AND it serves up 23 grams of protein. If you’d like to try a different version with chicken, click here.
I’ve been making it my focus this month to add in more cruciferous vegetables like broccoli, cabbage, kale and cauliflower. Not only are they delicious, they’re high in fiber to support digestion, are a great source of vitamin K, which supports blood and bone health (1), and they contain beneficial sulfur compounds that help metabolize estrogen in the gut and liver (2).
Broccoli is high in antioxidants and has been shown to help control blood sugar issues (3) as well as blood pressure and may protect against different forms of cancer (4). There are so many awesome reasons to include more of it in your diet!
This salad is super easy to put together and is perfect to bring to a gathering or for a quick dinner at home. There are lots of variations you can try depending on your preferences and what’s in season. Let me know how you like it!
Broccoli Tempeh Salad
Yield: 6 servings
You will need: skillet, large mixing bowl, whisk, grater, measuring spoons and cups, knife, cutting board
Key: T=Tablespoon; tsp=teaspoon 
Ingredients:
- 16 oz tempeh, crumbled
- salt and pepper
- 1 lemon, juice and zest
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 3 T honey
- 3 T apple cider vinegar
- 1 large bunch broccoli (about 1½ pounds)
- 1 medium apple
- 1/2 cup dried cranberries
- 4 oz goat cheese, feta or cheese of your choice (optional)
Directions:
- Add cooking oil and tempeh to a skillet/pan over medium heat and cook for 3 minutes without stirring. Sprinkle with salt and pepper. Stir and cook for another 3-5 minutes until browned, stirring occasionally.
- While tempeh is cooking, make dressing. In a large mixing bowl, grate the zest of lemon, and then cut lemon in half to add the juice. Add the olive oil, mustard, honey and apple cider vinegar and whisk to combine. Season with salt and pepper to taste.
- Peel off the stem of the broccoli and trim any dry ends. Finely chop the broccoli and add it to the dressing. Core and chop apple to small pieces, and combine it with the broccoli mixture.
- Add the cooked tempeh (you can chop it up more finely if desired) to the broccoli and apple mixture, and toss to combine. Add cranberries and cheese.
- Mix everything together and serve. Store refrigerated.
Nutrition Facts
I hope you enjoy this recipe! Let me know in the comments below if you made it and what you thought!
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- DiNicolantonio, James J et al. “The health benefits of vitamin K.” Open heart vol. 2,1 e000300. 6 Oct. 2015, doi:10.1136/openhrt-2015-000300 Web. https://pmc.ncbi.nlm.nih.gov/articles/PMC4600246/
- Jay H. FowkeChristopher LongcopeJames R. Hebert; Brassica Vegetable Consumption Shifts Estrogen Metabolism in Healthy Postmenopausal Women1. Cancer Epidemiol Biomarkers Prev 1 August 2000; 9 (8): 773–779. Web. https://aacrjournals.org/cebp/article/9/8/773/179852/Brassica-Vegetable-Consumption-Shifts-Estrogen
- Bahadoran, Zahra et al. “Effect of broccoli sprouts on insulin resistance in type 2 diabetic patients: a randomized double-blind clinical trial.” International journal of food sciences and nutrition vol. 63,7 (2012): 767-71. doi:10.3109/09637486.2012.665043. Web. https://pubmed.ncbi.nlm.nih.gov/22537070/
- Higdon, Jane V et al. “Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis.” Pharmacological research vol. 55,3 (2007): 224-36. doi:10.1016/j.phrs.2007.01.009. Web. https://pmc.ncbi.nlm.nih.gov/articles/PMC2737735/