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Brussel Sprout, Apple & Pecan Salad

A fresh, crunchy, and smoky salad that brings together sweet apples, crispy Brussels sprouts, and tempeh bacon bits in a zesty lemon pecan vinaigrette.
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Prep Time 20 minutes
20 minutes
Total Time 40 minutes
Servings 6 people

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.