AUTUMN SALAD WITH TEMPEH

Recipe: vegan

Time: 45"

Difficulty: medium

Ingredients
for 2 people

1 - Tempeh
500 g pumpkin
150 g baby spinach
10 walnuts
to taste extravirgin olive oil
to taste lemon
to taste honey
to taste vinegar
to taste salt

Preparation

Peel and dice the pumpkin, season with oil and salt. Bake at 350° for 40 minutes, until cooked through.
Cut the tempeh into strips and toss in a skillet until golden brown.
Make the dressing by combining olive oil, vinegar, honey, lemon and salt and mixing well.
In a bowl, add the baby spinach, top with pumpkin, tempeh, walnuts, and the dressing.

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