Warm Potato Arugula Salad with Tempeh
This warm potato arugula salad with tempeh is easy to make with just a few simple ingredients. The warm baby potatoes with the delicious, nutty marinated tempeh, tangy tahini dijon dressing and fresh arugula is the perfect combo. This salad is vegan and naturally gluten-free.
How to Cook the Potatoes
There are a few ways you could cook the potatoes for this salad. I decided to go with boiled potatoes but blanched and pan-fried or roasted would also be delicious.
To boil baby potatoes, put them in a pan and cover with water. Bring to a boil and cook for 15-20 minutes until easily pierced with a fork. Once cooked, drain them immediately, slice and add to the salad.
If you’d like to roast them. Pre-heat the oven to 425 degrees and bake for 30-45 minutes until browned, puffy and tender.
You can marinate the tempeh any number of ways but I went with a simple soy, balsamic, salt and pepper marinade. Just cube the tempeh, mix it with with marinate and let it sit for 30 minutes up to overnight. I like to include this in my weekly meal prep so it can marinate a day or two. You could also try the marinade from my nutty tempeh or tempeh bacon recipes.
Warm Potato Arugula Salad
This warm potato salad is really easy to make with just a few simple ingredients so it’s a great meal idea when you want something that feels a little fancy without much effort.
It makes a beautiful side salad but also works for a main thanks to the filling potatoes and tempeh. The dressing is made from a simple combo of dijon, tahini and apple cider vinegar and help add that tangy, dijon goodness you’d expect with a potato salad.
To make this lovely creation, you’ll want to get the tempeh marinating a few hours, or the day before you want to make the salad. Once it’s marinated, it just needs a quick broil. You can cook the potatoes while the tempeh is in the oven, then toss with them with dressing, add everything together and serve right away for a delicious and satisfying vegan meal.
Serving Size Note
I wrote the recipe for 4 servings but you can easily adjust as needed to make 1, 2 or 3. I often just make one if I’m having this for lunch. You can adjust the amount of tempeh and potato used to your liking. Need more carbs? Add more potato? Want a little extra protein? Add more tempeh. The dressing makes enough for 4-6 salads and keeps well in the fridge for up to a week. The leftover dressing can be used on other salads, buddha bowls and roasted veggies.
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For the Tempeh
- 1 package tempeh, cubed (approx. 225 g)
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup or another sweetener of choice
- salt, pepper and garlic powder
For the Salad
- 8 cups fresh arugula
- 2 lb. baby potatoes
- 1–2 tsp salt for cooking potatoes
- 1/2 a small red onion, thinly sliced
For the Tahini Dijon Dressing
- Start by adding the cubed tempeh and marinade ingredients to a small dish, mixing well and marinating for 30 minutes up to overnight.
- When you’re ready to make the salad, bring a large pot of water to a boil on the stovetop with 1-2 tsp of salt. Add the baby potatoes and cook for approximately 15 minutes until easily pierced with a fork. Strain.
- While the potatoes are cooking, turn the oven on to broil. Place the cubed tempeh on a baking sheet and broil for 10 minutes until starting to brown and crisp.
- To make the dressing, whisk the ingredients together in a jar or dish until smooth and creamy.
- To assemble the salads, start with a bed of arugula then evenly divide the cooked potatoes, tempeh and red onion amongst each serving. Drizzle with the dressing and enjoy.
You can make any number of servings of the salad but the dressing makes enough for 4-6 salads. I usually just make one serving of the salad at at time since this one isn’t great for leftovers. You can however, prep the tempeh and potato ahead of them and store separately until you’re ready to assemble.
Keywords: vegan arugula salad, tempeh salad