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© Meredith Corporation. All rights reserved. Used with permission.
Preheat grill to medium-high.
Whisk orange juice, miso, sesame oil, vinegar, ginger and hot sauce in a bowl.
Oil the grill rack. Grill tempeh until lightly charred, 3 to 5 minutes per side. Grill pineapple until marked, 1 to 2 minutes per side.
Put salad greens and peas in a large bowl. Coarsely chop the pineapple; add to the bowl. Drizzle the salad with 1/2 cup of the dressing; toss to coat. Divide among 4 plates or bowls. Thinly slice the tempeh and place in the bowl. Drizzle with the remaining dressing and gently toss to coat. Divide the tempeh among the salads and sprinkle with sesame seeds.