Apricot + Tempeh Salad With Cumin-Lime Vinaigrette

• Salad
• 4 fresh apricots, pitted and sliced
• 6-8 cups kale or other greens, finely chopped
• 1 bunch broccoli, broken into small pieces
• 12 ounces tempeh, cut into squares
• 1/4 cup toasted hazelnuts, chopped
• 1 tablespoon olive oil
• Cumin Lime Dressing
• 1 jalepeno pepper, deseeded and finely diced
• 1 clove garlic, peeled
• 2 1/2 teaspoons cumin
• juice of 2 limes + a little zest
• 1 teaspoon honey
• 1/4 cup extra virgin olive oil
• salt and black pepper, to taste

1. Preheat the oven to 400 degrees F. On a large baking sheet lined with parchment paper, spread the broccoli and tempeh, toss with the olive oil and season with salt and pepper. Roast for about 10-15 minutes, until just tender.
2. While the broccoli is roasting, prepare the greens in a large salad bowl. Then, toss them together with the broccoli, tempeh, apricots, and hazelnuts.
3. To make the dressing, puree all the ingredients together in a food processor or blender, and salt and pepper to taste.
4. Add the dressing a little at a time to the salad, using the preferred amount. There will likely be extra.

salad, fresh apricots, kale, broccoli, hazelnuts, olive oil, cumin, jalepeno pepper, clove garlic, cumin, honey, extra virgin olive oil, salt

Taken from food52.com/recipes/60291-apricot-tempeh-salad-with-cumin-lime-vinaigrette (may not work)