Buttery Spinach Salad with Crispy Shallots and Tempeh Croutons

A warm, crunchy vegan take on a classic spinach salad: you won’t miss the bacon or the cream-based dressing at all.

1 cup tempeh, broken up into little crumbles
2 tbsp olive oil, divided
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp garlic powder
3 shallots, finely chopped
1 medium green pepper, seeded and chopped
4-5 cups baby spinach
1/4 cup buttery tahini dill dressing (recipe link below)
2 tbsp pumpkin seeds

View the full recipe at From the Ground Up Wellness →