Warm Roasted Parsley Root & Tempeh

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  • Baby Kale & Wild Arugula salad mixes (Trader Joe’s)
  • Roasted parsley root (olive oil, salt & pepper) – warmed briefly before mixing into greens
  • Marinated, baked tempeh (Bragg’s Liquid Aminos, Chinkiang vinegar, fresh rosemary, red chile flake, shallots, black pepper) – warmed briefly before mixing into greens
  • Roasted pearl onions
  • Feta

Dressing:

  • Trader Joe’s Truffle Dijon mustard
  • White wine vinegar
  • Olive Oil
  • Honey
  • Shallot
  • Toasted walnut oil
  • Fresh rosemary
  • Bragg’s Liquid Aminos
  • Capers
  • Salt & pepper

Earning a “4 Star” rating, only because the wild arugula & baby kale salad mixes from Trader Joe’s are too delicate to support the  savory, robust flavors & textures of this salad, it’s otherwise perfect for a warming winter lunch.  I’d found some amazing parsley roots at Sprouts (the size of these roots blew me away), and after being roasted with olive oil and salt & pepper, I paired them with roasted pearl onions and marinated, baked tempeh to enjoy this week.  The dressing and the marinade for the tempeh have similar ingredients, which reinforces and deepens the rich flavors and a light dusting of feta cheese makes each bite a little creamy & cool, contrasting nicely with the stronger flavors of the warmed roots & tempeh.

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