This "beef-y" kale salad will leave you feeling like you’ve had a substantial meal, yet it’s got lots of veggies and fiber to keep things moving! The Gardein™ beefless tips go a long way in bringing substance to this “almost homemade” plate.

What I love most about this recipe is the contrast of the hot Gardein brand beef-less tips and the cold crisp salad, not unlike an autumn day in Southern California that starts of cold and crisp, then turns warm and toasty as the day progresses.  In other words, the best of both worlds.

To me, the term “almost homemade” means purchasing a quality prepared ingredient, then making it my own with fresh produce, herbs and spices.  You can easily customize this Gardein product by using any seasonings you choose and because it’s a top quality product, you don’t have to “mask” the flavor in any way.  By simply adding salt, pepper, garlic and green onions, you can make this a perfectly seasoned protein, perfectly matched to the kale, one of the more hearty salad greens.  The texture is perfect.  The cranberry vinaigrette adds a surprising fresh flavor and acidity.

Another dressing I’ve tried with this salad is so simple.  I take leftover cranberry sauce from Thanksgiving and add cranberry juice.  Blend it with a blender or food processor until it is the consistency of  dressing – it’s so delicious with little or no fat depending on how you make your cranberry dressing.

These ingredients work together beautifully in terms of taste, color and texture.   It’s the perfect salad for an autumn day.  Enjoy.

Total Time: 20 minutes
Cook Time: 6 minutes
Prep Time: 14 minutes
Level: Easy
Yield: 2 Entrée Salads

beef-y kale salad











1 T. oil

¼ – ½ c. vegetable broth

1 package Gardein™ brand Home-style Beefless Tips

½ t. salt

10-15 grinds fresh ground black pepper

2 green onions, diced

2 cloves garlic minced

2 c. kale, shredded

½ carrot, shredded

¼ c. red cabbage shredded

8 cherry tomatoes, quartered

2 T. slivered almonds (chopped pecans also work beautifully)

Cranberry Vinaigrette

3 T. cranberry juice

1 T. olive oil

1 T. agave nectar

1 sm. garlic clove, minced

Salt & pepper to taste



Blend with wire whisk or put in small blender or food processor and mix until thoroughly combined.


Heat 1 T. vegetable oil over medium heat.  Add the beefless tips and brown on all sides for about two minutes. If mixture is dry, add enough vegetable broth to enable cooking without sticking.  Reduce heat and add onions, garlic, salt and pepper.  Continue to saute until heated throughout, about 1-2 more minutes.  Cut one piece in half to make sure it is heated in the center.  Remove from heat.

Mix kale, carrot and cabbage in a bowl.  Toss with just a bit of the vinaigrette, just enough to coat.

Drizzle additional vinaigrette on two serving plates.  Put half of the salad on each plate.  Top with the beef mixture.  Garnish with almonds and serve.