There's so much to love about this simple, chunky salad. It boasts a variety of textures and flavors, and is easy to put together while still taking a few minutes to show the ingredients enough TLC to make them each shine. Broccoli is quickly steamed to a brilliant hue, tempeh is quickly broiled until gorgeously nutty, and they both get tossed with crisp and sweet apple, irresistibly rich pine nuts, and a gentle dose of a bright lemon-pepper vinaigrette.
Broccoli, Tempeh, & Apple Salad with Toasted Pine Nuts & Lemon-Pepper Dressing
8 oz broccoli crown (about 1 large)
8 oz tempeh
4 tsp sesame oil
1/8 tsp ground cayenne
2 TBSP olive oil
1/2 tsp lemon zest
1 TBSP lemon juice
1/2 tsp freshly cracked black pepper
1/2 tsp fine sea or kosher salt
1/4 cup pine nuts
1 sweet apple of choice
Heat oven broiler. Prepare an ice bath.
Steam broccoli until bright green, a few minutes, and immediately transfer to ice bath. Meanwhile, whisk together sesame oil and cayenne. Brush one side of tempeh with half the oil and place on the highest oven rack. Broil until golden, about 5 minutes. Carefully turn, brush other side with remaining sesame oil, and broil another 4-5 minutes. Set aside until cool enough to handle.
Whisk together olive oil, lemon zest and juice, pepper, and salt in a small bowl. Set aside.
Toast pine nuts in a dry skillet heated over medium heat, tossing constantly, until they begin to color, being very careful not to burn. Transfer to a plate and set aside.
Dry broccoli, discard any tough stalks, and chop florets into small bite-size pieces. Transfer to a serving bowl. Chop tempeh into small bite-size pieces and add to bowl.
Chop apple into 1/2-inch dice and add to bowl. Pour dressing over and toss well to coat. Add pine nuts and toss again. The salad can be served immediately or assembled up to a few hours in advance to let the flavors mingle. If holding, toast and add pine nuts just before serving.