Name: Caprese-Style Spinach Salad with Grilled Apricots, Tempeh & Mozzarella
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 apricots; 3 (142 g) pkgs baby spinach; 1 small pkg fresh basil; 1 ½ (227 g) pkgs fresh mozzarella cheese; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; ½ medium red onion; 3 (227g ) pkgs tempeh; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; pure maple syrup; salt; soy sauce

Caprese-Style Spinach Salad with Grilled Apricots, Tempeh & MozzarellaCaprese-Style Spinach Salad with Grilled Apricots, Tempeh & Mozzarella — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

9 apricots

3 (142 g) pkgs baby spinach

1 small pkg fresh basil

1 ½ (227 g) pkgs fresh mozzarella cheese

3 cloves garlic

1 ½ small pkgs grape tomatoes

½ medium red onion

3 (227g ) pkgs tempeh

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

pure maple syrup

salt

soy sauce

Instructions

Slice tempeh crosswise into ½-inch thick pieces and place in a large bowl. Add soy sauce, vinegar, and Italian seasoning. Gently stir to coat and set aside to marinate.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, halve apricots lengthwise (around the pit); twist halves to separate, then remove and discard pits. Season the cut-side with salt and pepper.

Once the grill pan is hot, coat with oil. Working in batches, add apricot halves, cut-side down, and grill until charred and soft, 1-2 minutes per side. Remove from heat and set aside to cool slightly.

Meanwhile, peel, halve, and slice onion crosswise into thin half-moons. Place in another large bowl.

Peel and mince garlic. Add to the bowl with the onion along with oil, vinegar, Dijon, maple syrup, salt, and pepper. Stir to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add tempeh in a single layer (leaving any excess marinade in the bowl) and cook, flipping once, until browned and warmed through, 4-5 minutes. Remove from heat.

While the tempeh is cooking, halve grape tomatoes. Add to the bowl with the dressing.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl.

Cut or tear mozzarella into bite-sized pieces. Add to the bowl.

When the apricots are cool enough to handle, thinly slice. Add to the bowl, along with spinach, and toss to combine the salad.

To serve, divide salad between plates or bowls and top with seared tempeh. Enjoy!

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