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Winter Balance Salad

Inspired by the kale that just won’t quit in my garden this year, I’m celebrating with this stunning, fully-loaded winter salad. Now I know what you’re thinking: salad in the winter?! I can assure you that I’ve designed this recipe to support us even in the colder months when our bodies crave warm food. By massaging the kale and cabbage, you’re essentially helping to pre-digest it, and with the addition of cooked tempeh and toasted sunflower seeds, the balance has been struck! I love how filling and nourishing this meal is, but if you need a little more oomph, serve it alongside steamed whole grains or a lentil soup

Winter Balance Salad



  • cup / 47g raw hulled sunflower seeds
  • 8 oz. / 225g block tempeh, organic if possible
  • 1 Tbsp. expeller-pressed coconut oil or ghee
  • 1 tsp. garlic powder
  • ½ tsp. smoked paprika
  • a few generous grinds of black pepper
  • 1 Tbsp. tamari
  • ½ Tbsp. maple syrup
  • 1 shallot or small red onion
  • salt to taste
  • 1 lemon divided
  • 1 bunch green curly kale about 200g / 7 oz. after de-ribbing
  • 250 g Napa cabbage
  • 1 med apple, sweet and crisp like Gala

Maple-Mustard Dressing

  • 1 Tbsp. cold-pressed olive oil
  • 2 tsp. apple cider vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. maple syrup
  • pinch sea salt
  • cracked black pepper to taste


  • Toast sunflower seeds in a dry skillet over medium-high heat until golden and fragrant. Remove from heat and set aside.
  • Cut the block of tempeh into 1/4” / 6mm cubes. Melt your cooking fat over medium high heat. Add the tempeh and let cook for about 5 minutes without flipping, to sear on one side. Stir, then using your utensil, start to break up the tempeh into smaller bits. Continue cooking and flipping, until golden on most surfaces. Add the garlic powder, smoked paprika and black pepper, stir to coat, and let cook until fragrant. Combine the tamari and maple syrup with 2 tablespoons of water. Lower the heat to medium, and pour the liquid over, stirring constantly. When the tempeh is evenly coated, season to taste. Remove from heat and set aside.
  • Slice shallot thinly into rounds and place them to a small bowl. Add a few pinches of salt and massage to soften. Add a small squeeze of lemon juice, toss and let sit.
  • Wash the kale and cabbage, and remove the ribs from the kale. Slice all leaves into thin ribbons. Add a few pinches of salt, and the juice of half the lemon. Massage well until the kale is dark green and tender.
  • Whisk dressing ingredients together. Set aside.
  • Slice apple into thin half moons. Toss in remaining lemon juice and let marinate for a minute or two.
  • To serve place the kale, onions, and apples in a large bowl. Pour the dressing over top and toss to mix. Add tempeh and sunflower seeds. Say thank you and enjoy.


Serves 4