{"id":1440,"date":"2024-05-27T13:41:43","date_gmt":"2024-05-27T13:41:43","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/kale-salad-with-roasted-tempeh-and-mushrooms\/"},"modified":"2024-07-30T06:30:04","modified_gmt":"2024-07-30T06:30:04","slug":"kale-salad-with-roasted-tempeh-and-mushrooms","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/kale-salad-with-roasted-tempeh-and-mushrooms\/","title":{"rendered":"Kale Salad With Roasted Tempeh and Mushrooms"},"content":{"rendered":"<p>In college I became a regular at a certain bougie make-your-own-salad chain and quickly learned a thing or two about what makes a salad feel dinner-worthy: a cooked element with deep roasty flavor. Here torn tempeh and mushrooms get baked until deeply browned after taking a quick dip in a miso and soy glaze for caramelized complexity. Save the bowl for the dressing and make sure to massage the kale until it has softened to ensure tender leaves.<\/p>\n<div>\n<h2>Ingredients<\/h2>\n<p>4 servings<\/p>\n<div>\n<p>4<\/p>\n<div>Tbsp. white miso, divided<\/div>\n<p>3<\/p>\n<div>Tbsp. soy sauce, divided<\/div>\n<p>\u2153<\/p>\n<div>cup plus 3 Tbsp. extra-virgin olive oil<\/div>\n<p>1<\/p>\n<div>8-oz. block tempeh, torn into 1\u00bd&#8221; pieces<\/div>\n<p>8<\/p>\n<div>oz. mixed mushrooms (shiitake, crimini, button, oyster, and\/or beech), torn or cut into 1\u00bd&#8221; pieces<\/div>\n<p>2<\/p>\n<div>garlic cloves, finely grated<\/div>\n<p>2<\/p>\n<div>Tbsp. fresh lime juice<\/div>\n<p>2<\/p>\n<div>Tbsp. pure maple syrup<\/div>\n<p>2<\/p>\n<div>large bunches Tuscan kale, ribs and stems removed, leaves coarsely chopped<\/div>\n<p>\u00bd<\/p>\n<div>medium Persian cucumber, thinly sliced on a diagonal<\/div>\n<p>\u00bd<\/p>\n<div>cup basil leaves and\/or cilantro leaves with tender stems<\/div>\n<\/div>\n<\/div>\n<div>\n<h2>Preparation<\/h2>\n<ol>\n<li>\n<h4>Step 1<\/h4>\n<p>Preheat oven to 425\u00b0. Whisk <strong>3 Tbsp. white miso<\/strong> and <strong>2 Tbsp. soy sauce<\/strong> in a large bowl. Add <strong>\u2153 cup extra-virgin olive oil<\/strong> and whisk until emulsified. Add <strong>one 8-oz. block tempeh, torn into 1\u00bd&#8221; pieces<\/strong>, and <strong>8 oz. mixed mushrooms (shiitake, crimini, button, oyster, and\/or beech), torn or cut into 1\u00bd&#8221; pieces<\/strong>, and toss to coat. Transfer to a rimmed baking sheet and spread out in an even layer; reserve bowl. Roast tempeh and mushrooms until deep golden brown, 20\u201325 minutes.<\/p>\n<h4>Step 2<\/h4>\n<p>Meanwhile, whisk <strong>2 garlic cloves, finely grated<\/strong>, <strong>2 Tbsp. fresh lime juice<\/strong>, <strong>2 Tbsp. pure maple syrup<\/strong>, remaining <strong>3 Tbsp. extra-virgin olive oil<\/strong>, <strong>1 Tbsp. white miso<\/strong>, and <strong>1 Tbsp. soy sauce<\/strong> in reserved bowl until emulsified. Add <strong>2 large bunches Tuscan kale, ribs and stems removed, leaves coarsely chopped<\/strong>, and toss to coat. Massage leaves with your hands until softened, about 4 minutes.<\/p>\n<h4>Step 3<\/h4>\n<p>Transfer tempeh and mushrooms to bowl. Add <strong>\u00bd medium Persian cucumber, thinly sliced on a diagonal<\/strong>, and <strong>\u00bd cup basil leaves and\/or cilantro leaves with tender stems<\/strong> and toss to combine.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>In college I became a regular at a certain bougie make-your-own-salad chain and quickly learned a thing or two about what makes a salad feel dinner-worthy: a cooked element with deep roasty flavor. Here torn tempeh and mushrooms get baked until deeply browned after taking a quick dip in a miso and soy glaze for [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":1441,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1440","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1440"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1440\/revisions"}],"predecessor-version":[{"id":5108,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1440\/revisions\/5108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1441"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}