A fresh, crunchy, and smoky salad that brings together sweet apples, crispy Brussels sprouts, and tempeh bacon bits in a zesty lemon pecan vinaigrette
Looking for more yummy salads? These are some of my favourites:
I love this salad because it’s packed with texture and flavour—shaved Brussels sprouts and julienned Pink Lady apples for crunch, candied pecans for sweetness, smoky air-fried tempeh as your plant-based bacon, and creamy vegan feta to bring it all together. It’s rich in fibre, healthy fats, and plant-based protein, making it both satisfying and nourishing. The lemon pecan vinaigrette adds a bright, nutty finish that pulls everything together. Easy to prep and even better the next day, I like stuffing it into a warm ciabatta roll with butter for a quick lunch or dinner.
Main Ingredients & Why We Use Them
- Brussels sprouts: Raw and shaved, they add crunch, fibre, and a great base for flavour.
- Pink Lady apples: Sweet-tart and crisp, they pair perfectly with the smoky tempeh.
- Candied pecans: Add crunch, healthy fats, and a slightly sweet note that balances the vinaigrette.
- Vegan feta: Creamy and salty, it offsets the vinaigrette and adds a savoury finish. I use this one from Bio Cheese and it’s the best I’ve found (my picky husband didn’t even guess it was vegan and he is not a fan of vegan cheeses).
- Tempeh: Marinated and crisped, it acts as the vegan bacon for that smoky bite and protein boost.
- Pecans: Absorb marinade well and crisp up for caramelised crunch.
- Soy sauce: Salty umami base for the marinade.
- Rice vinegar: Adds tang to balance the marinade.
- Maple syrup: Natural sweetness to candy the pecans and balance acidity.
- Olive oil: Helps with roasting and adds richness.
- Ground cumin, smoked paprika + black pepper: Earthy spice for warmth.
Lemon Pecan Vinaigrette: - Pecan halves: Blend into a creamy, nutty base.
- Lemon juice: Adds freshness and zing.
- Maple syrup: Balances the acidity.
- Chopped shallot: Gives mild onion flavour.
Baked Dumpling Ingredients
How to Make It
Steam your tempeh to help it absorb more flavour, then toss with the marinade alongside pecans and let it soak, overnight is best, but even 30 minutes is great! Air fry the tempeh until crispy and roast the pecans until glazed. Blend your lemon pecan vinaigrette until creamy.
Finally, toss everything together—Brussels, apples, candied pecans, and tempeh bacon—with the dressing and top with vegan feta.
Equipment
- Mandolin slicer (or sharp knife)
- Steamer basket or pot with lid
- Air fryer or oven
- Blender or food processor
How to Serve It
Serve as a standalone salad or stuff it into a warm, buttered ciabatta roll for a satisfying sandwich-style meal. Pairs well with soups or grilled veg on the side
How to Store It
Store leftovers in an airtight container in the fridge for up to 3 days. Keep vinaigrette separate and drizzle before serving if making ahead.
How to Make It
Brussel Sprout, Apple & Pecan Salad
Ingredients
Veggies & Toppings
- 15 medium Brussels sprouts shaved thin with a mandolin slicer
- 2 large Pink Lady apples julienned thin with a mandolin slicer
- 50 g candied pecans see below
- Vegan feta crumbled (to taste)
Bacon & Candied Pecan Marinade
- 250 g tempeh sliced into thin strips and steamed
- 50 g pecan halves most pecans come halved when not in their shell
- ¼ cup soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon maple syrup
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- Heaped ½ teaspoon smoked paprika
- Freshly cracked black pepper
Lemon Pecan Vinaigrette
- ½ cup pecan halves
- ¼ cup lemon juice
- 2 tablespoon maple syrup
- 2 tablespoon chopped shallot
- ¼ cup olive oil
- ¼ cup water or more to thin
- Salt & pepper to taste
Instructions
- Steam the Tempeh
- Place sliced tempeh in a steamer basket over a pot with ~2.5cm of water. Cover and steam for 10 minutes to soften the tempeh and help it absorb more marinade.
- Marinate the Tempeh & Pecans
- Whisk together the soy sauce, rice vinegar, maple syrup, oil, cumin, smoked paprika, and black pepper. Toss the steamed tempeh strips and pecan halves in the marinade. Let sit for at least 30 minutes to soak up flavour.
- Cook the Tempeh & Candy the Pecans
- Air fry the marinated tempeh at 200°C for 6–8 minutes, flipping halfway, until crisp and lightly charred. Let cool slightly, then crumble into bacon-like bits.
- For candied pecans: Spread marinated pecans on a lined tray and bake at 160°C for 8–10 minutes, stirring once, until golden and glazed. Cool completely — they’ll crisp up as they cool.
- Make the Vinaigrette
- Blend all vinaigrette ingredients together until smooth. Taste and adjust.
- Assemble the Bowl
- In a large bowl, toss shaved Brussels sprouts, julienned apple, candied pecans, and tempeh bacon bits with the vinaigrette. Top with crumbled vegan feta and extra pecans if desired.
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