Ingredients

Salad

• 2 cups of spring mix
• 8 oz tempeh
• 1/2 cup blackberries
• 1/2 cup rasberries
• 1/2 cup blueberries
• 3 strawberries
• 1/4 cup almonds

Marinade

• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup
• 1 tbsp low sodium soy sauce or coconut aminos
• 2 tbsp olive oil
• 2 cloves of garlic, minced

Dressing

• 4 tbsp balsamic vinegar
• 2 tsp maple syrup
• 2 tsp olive oil

Instructions

1. Marinade the tempeh: Mix 1/4 cup balsamic vinegar, 1 tbsp maple syrup, 1 tbsp soy sauce, 2 tbsp olive oil, and 3 cloves of garlic until combined. Pour into a shallow dish. Slice tempeh into strips and marinade for at least 20 minutes (you can also marinade overnight for maximum flavor).
2. Prepare the dressing: While tempeh is marinading, whisk together 4 tbsp balsamic vinegar, 2 tsp maple syrup, and 2 tsp olive oil until combined.
3. Grill or pan fry the tempeh: Heat grill to medium low. Grill tempeh for 5 minutes on each side or until you see light grill marks. Alternatively, pan fry tempeh in 2 tsp of olive oil for approximately 5 minutes on each side. Note: I recommend getting this affordable cast iron grill pan if you do not yet have one!
4. Slice the strawberries.
5. Plate: Divide baby spring mix into bowls or meal prep containers. Note: I use these meal prep containers to prep all my lunches each week. Top with berries, grilled tempeh, and almonds. Drizzle with dressing if eating immediately. Enjoy or save for later!

*Caloric and nutritional values will change based on exact ingredients and amounts used.