Even in winter, salads can be a great choice—especially when they are both filling and refreshing. Blood oranges are usually available only for a short time, so I like to make the most of them. In this salad, they add a burst of color and a fresh sweet-tart balance to the hearty, umami-rich tempeh.
For one serving:
- A large handful of baby spinach (50-60g)
- A handful of walnuts, chopped
- 1 blood orange
- Half a pack of tempeh
- 1 teaspoon olive oil
- 1 tablespoon soy sauce
For the dressing:
- Juice of half an orange
- 2 teaspoons mustard
- Optional: salt
Instructions:
- Wash the spinach, drain well, and remove any long stems if desired. Arrange it in a wide bowl or deep plate.
- Peel the blood orange and cut it into slices. Place them over the spinach leaves.
- Cut the tempeh into sticks. Sauté in a small pan with a little olive oil. Once golden brown, pour in the soy sauce. When the soy sauce is absorbed, add a ladle of water and let it evaporate completely. Set the tempeh aside to cool slightly.
- Meanwhile, prepare the dressing by mixing the mustard with the juice of half an orange in a small jar.
- Once the tempeh has cooled a bit, arrange it on the spinach among the orange slices. Sprinkle with chopped walnuts and serve with the mustard dressing.
Recipe by: Zulejka Javeršek, author of the blog Uglašena kuhinja.
