Spinach, Cranberry & Pear Salad with Crumbled Tempeh.

As the summer approaches, it’s time to get on board with this salad combo as it’s loaded with flavor, texture, fiber and protein! It’s quick to throw together, fresh, and totally satisfying. Quite the package deal if you ask me. Check it out!

Inspiration

Is it just me, or is the ratio of nuts to dried cranberries in the Trader Joe’s trek mixes totally off? Their low, consumer-friendly prices are probably a result of this sneaky and uneven ratio. I still love and appreciate Trader Joe’s either way, but nevertheless, I am always left with a ton of dried cranberries when I munch on a bag of trek mix. Wasting food is not on the agenda, though, so I had to find a new home for these sugar babies. That new home is in this salad.

Nutrition and Macros

Eating this crisp and nutritious salad truly hits the spot, especially after a sweaty workout or long yoga flow. A single serving of this salad contains approximately 350 calories per serving and provides roughly 36 grams of carbs, 18 grams of fat, 13 grams of protein, and 10 grams of fiber. This salad is also a rich source of vitamin A, potassium, vitamin C, and iron. If you are looking to increase your protein consumption, try adding a little extra tempeh. Doing so will also increase your calcium, iron, and fiber intake, as well as beneficial probiotics for a truly happy belly!

How to Make a Spinach, Cranberry, & Pear Salad with Crumbled Tempeh

This salad is:

Quick

Nutritious

Flavorful

Crisp

& Versatile

Make the salad

This one is super easy to throw together, my friends. All it consists of is fresh spinach, sliced pears, crumbled tempeh, pistachios, and dried cranberries. Slice the pears lengthwise into thin strips and crumble the tempeh with your hands. I like to use raw tempeh in this recipe because since it is made from fermented soybeans, the fermentation process adds a very slight tang, which adds another complex layer of flavor. It also has a consistency that works really well alongside its fellow salad ingredients, and it does a fantastic job absorbing the balsamic vinaigrette.

Not a pear fan? Swap it for some apples. Not a pistachio fan? Swap it for pecans or walnuts!

Make the maple-thyme dressing

This simple dressing contains neutral-flavored oil, balsamic vinegar, maple syrup, a single garlic clove, and fresh thyme. Throw all the ingredients together in a food processor or blender and combine. Blend the ingredients for at least a minute to ensure a smooth consistency and thorough emulsion.

If you do not have fresh thyme on hand, you can use dried thyme. If this is the case, blend for a slightly longer period of time to make sure the dried herb breaks up and does not create an unpleasant texture in the dressing.

I love this dressing! It pairs well with a multitude of salads, so sometimes I will make a larger batch to have ready whenever I want it. It stores well and actually tastes better after a couple of days of the flavors having time to meld!

Storing

If you plan on storing this salad for meal prepping, a dinner function, a picnic, etcetera, be sure to store the dressing separately to prevent the spinach from getting soggy. The salad by itself(without the dressing) should last for up to 5 days in the refrigerator in an air-tight container. The dressing by itself will last anywhere from 7-14 days in an air-tight container. Add the dressing immediately before serving.

Did you make this salad?
I’d love to hear about how it turned out!

💚 M