Mediterranean-Inspired Vegan Salad with Tempeh and Hummus

No boring salads here! This salad is packed with flavor featuring warm vegetables and tempeh plus a lemony, homemade dressing and lots of herbs. The best part? It comes together in under 30 minutes!

Ingredients

Roasted Tempeh
14 oz package of tempeh, sliced
1 tbsp brown mustard
2 tsp honey
1 tbsp olive oil
salt and pepper to taste

Roasted Squash
1 medium yellow squash, diced
drizzle of olive oil
salt and pepper to taste

Lemon Dressing
1 tbsp white wine vinegar
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp dried basil
1/2 tsp coriander
salt and pepper to taste

1 -2 tbsp store-bought or homemade hummus of choice.

Vegetables for Salad
Tip: this is not a set list! Use what you have on hand to build out the rest of the salad.
2 cups chopped spinach
1 cup cherry tomatoes, sliced
1/2 medium cucumber, sliced

Preparation

Preheat oven to 425F. Slice tempeh and dice squash. In a bowl, mix mustard, honey, oil, salt and pepper until combined. Add diced tempeh and mix until coated. Put tempeh on a baking sheet (use parchment paper) and leave half of the baking sheet for the squash.

Rinse bowl and add diced squash. Drizzle with oil and add salt and pepper to taste. Combine to cover. Add squash to pan alongside tempeh.

Bake tempeh and squash in the oven at 425F for 25 minutes.

While the squash and tempeh are baking, slice cucumber and tomato. Layer spinach (or other leafy green) in a bowl with tomatoes and cucumber.

To prepare dressing, mix vinegar, oil, lemon juice, and spices in a bowl and mix well.

When the tempeh and squash are finished, add to the salad and top with hummus and dressing.