First of all, I don't exactly have a picture of this salad; every time I make it, we end up eating it all pretty fast! Just know that it's yummy and perfect for winter! It keeps really well (OK, IF you can resist gobbling it all up), kale is practically indestructible and everyone in the lunch room always comments on how "colorful and healthy" my lunch is. (Yes, I think those are compliments!)
1 recipe Maple Glazed Tempeh, cooked and cooled (I used the one from Christy's beautiful book "Blissful Bites" but if you haven't gotten her book yet (why?), there's other sweet-savory glazed tempeh recipes that will work, just Google)
1/4 cup good quality olive oil
1/4 cup white wine vinegar
2 Tbsp capers
2 Tbsp brine, from jar of capers
3 Tbsp maple syrup
Freshly ground black pepper
2 Granny Smith apples, cut into matchsticks
1/2 med-small head purple cabbage, shredded
1 8 ounce bunch kale, stems discarded, leaves finely shredded
1 bunch green onions, sliced small
Preheat the oven to 350°. After making the tempeh however you prefer, crumble (or cube) onto a baking sheet and warm in oven 10 - 15 min.
In a bowl whisk olive oil, vinegar, capers. brine and maple syrup and season the dressing with salt and black pepper.
Add the apples, purple cabbage, kale, green onions and toss.
Mound the salad on plates, garnish with the tempeh and serve. SO yummy and pretty!