+GF
There are a few components you need to make for this salad, but believe me it’s all worth it. Plus it’s easier than it seems. You make your own Blueberry Whiskey BBQ Sauce that you use to coat the tempeh and make a dressing. You’ll also roast some smoky potatoes and chop a few of your favorite veggies. You can even do all of this ahead of time—even the day before! —KH
SERVES 4, 2 CUPS (470 ML) SAUCE
BLUEBERRY WHISKEY BBQ SAUCE
1 medium dried whole ancho chile, stem and seeds removed
1 tbsp (15 ml) olive oil (or dry sauté to make oil-free)
½ cup (75 g) chopped onion
6 cloves garlic, chopped
2 cups (300 g) blueberries
½ cup (120 ml) whiskey or bourbon
½ cup (120 ml) apple cider vinegar
⅓ cup (48 g) brown or coconut sugar
¼ cup (88 g) blackstrap molasses
3 tbsp (48 g) tomato paste
½ tsp salt, or to taste
½ tsp liquid smoke
¼ tsp ground allspice
¼ tsp ground coriander
SMOKY ROASTED POTATOES AND TEMPEH
4 medium purple or Yellow Finn potatoes, cut into cubes
½ tsp smoked paprika
¼ tsp salt
¼ tsp pepper
1 tbsp (15 ml) olive oil (optional)
½ lb (227 g) tempeh, cut into small squares (or you can use extra-firm or pressed tofu)
½ cup (60 ml) Blueberry Whiskey BBQ Sauce
BLUEBERRY BALSAMIC SALAD DRESSING
¼ cup (60 ml) Blueberry Whiskey BBQ Sauce
¼ cup (60 ml) balsamic vinegar
2 tbsp (30 ml) olive oil
BLUEBERRY WHISKEY SALAD
8 cups (240 g) spring greens or lettuce leaves
2 cups (300 g) blueberries
VEGETABLE OPTIONS
1 cucumber, chopped
½ red onion, chopped
1 large ripe tomato, chopped
FOR THE BLUEBERRY WHISKEY BBQ SAUCE
Toast the ancho chile pepper in a saucepan over medium heat until it becomes brittle and fragrant. Set it aside for later.
Heat the olive oil in the saucepan over medium heat. Once hot, add the onion and sauté until it’s translucent. Then add the garlic and sauté for 2 minutes.
Add the blueberries, whiskey, vinegar, sugar, molasses, tomato paste and the toasted ancho chile. Simmer over medium-low until the ancho chile is reconstituted and soft.
Carefully pour the hot mixture into your blender, and add in the salt, liquid smoke, allspice and coriander. Blend until silky smooth.
Pour the blended mixture back into the saucepan and simmer over low heat until the sauce is thick and has reduced to about 2 cups (470 ml).
FOR THE SMOKY ROASTED POTATOES AND TEMPEH
Preheat the oven to 375°F (190°C). Spread parchment paper on two sheet pans (or spray with oil).
Toss the potatoes with smoked paprika, salt, pepper and olive oil, if using. Then spread them on one of the sheet pans and place it on the bottom rack of the oven. Set the timer for 15 minutes.
Next, toss the tempeh in the Blueberry Whiskey BBQ Sauce, spread it on the second sheet pan and place it on the top rack of the oven. This probably will take about 5 minutes to prep, so you can let the tempeh cook for 10 minutes using the same timer as the potatoes.
When the timer goes off, take the potatoes out and turn them over. Then, when you open the oven to put the potatoes back in, set the timer for 15 minutes again. Then take the tempeh out, turn the pieces over and place them back in the oven.
Remove both sheet pans when the timer goes off. You can serve this on your salad immediately or wait until they cool, if you prefer not to have wilted lettuce.
FOR THE BLUEBERRY BALSAMIC SALAD DRESSING
Add all the ingredients to a salad shaker or a mason jar. Twist the lid on tight and shake until the ingredients incorporate. You could also whisk them together if you prefer.
FOR THE BLUEBERRY WHISKEY SALAD
Assemble the salads or set up a table to be your own salad bar!
First, make a base of greens, and then layer a quarter of the potatoes and tempeh on top of each salad.
Then add the vegetable extras and fresh blueberries. Serve the dressing on the side or drizzle it over the top.