Autumn Tempeh Salad | CUESA

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Autumn Tempeh Salad


Laura Stec, Innovative Cuisine

This recipe was demonstrated for CUESA’s Market to Table program on October 24, 2015.

Serves 4


1½ pounds kabocha or other winter squash, cut into 1-inch cubes
1 pound turnips or rutabagas, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
10 ounces tempeh, any style
2 tablespoons soy sauce
3 tablespoons verjus*
2 stalks celery, diced
½ red onion, finely diced
¼ cup chopped fresh parsley
2 tablespoons dried currants or raisins


Preheat the oven to 400°F. Toss the squash and root vegetables with 1 tablespoon of the olive oil, the salt, and the dried herbs, and place in a baking dish in a single layer. Cover with foil and roast for 20 minutes. Remove the foil and stir the vegetables. Return to the oven, uncovered, and roast for another 15 to 20 minutes. They should be fork-tender, but not too soft. Set them aside to cool.

While the vegetables are roasting, cut the tempeh in half and steam it for 15 minutes. Remove from the steamer and set aside to cool. Mix the remaining ingredients together in a large bowl. Cut the tempeh into 1-inch cubes. Add the tempeh and root vegetables and toss together. Taste and adjust seasoning, if needed. Serve and enjoy!

* Verjus is a tart, slightly sweet fresh juice made from unripe wine grapes. It is used for deglazing pans, making sauces or dressings, or poaching fish. Similarly to wine, it adds acidity and flavor to a dish.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »