Quick pickle shallots: In a small bowl, combine apple cider vinegar and maple syrup, stirring to combine. Then add thinly sliced shallots to the bowl, making sure the shallots are covered in the vinegar. Then set aside while cooking the other ingredients.
1/3 cup apple cider vinegar, 1 tablespoon maple syrup, 1/2 cup shallots
Roast squash: Preheat oven to 425 degrees F. Add butternut squash to a sheet pan, then drizzle with olive oil. Toss to coat the squash in the oil and sprinkle with salt and pepper. Roast the squash in the oven until golden brown, about 30 minutes, tossing periodically to cook on all sides. While the squash is cooking, start on the other ingredients.
3-4 cups butternut squash, 1 tablespoon olive oil, 1 pinch of salt and pepper
Cook orzo: To a medium sauce pan, add water and bring to a boil. Then add the orzo to the water and cook according to package instructions, usually 7-9 minutes. When the orzo is cooked until al dente, strain the water. If the orzo gets done before the squash, drizzle a small amount of olive oil on the pasta and toss to coat to prevent it from forming sticky clumps.
8 ounces orzo, 4 cups water, salt
Make tempeh bacon: In a small bowl, combine soy sauce, maple syrup, liquid smoke, apple cider vinegar, smoked paprika, and garlic powder. Then heat a small amount of oil in a large pan over medium heat and crumble the tempeh into the pan. Cook 3-5 minutes or until tempeh has dried, then pour the sauce over the tempeh. Toss the tempeh in the sauce and cook 5 minutes more, or until the tempeh is crispy.
2 tablespoons low-sodium soy sauce or tamari, 1 tablespoon pure maple syrup, 1 teaspoon liquid smoke, 1 teaspoon apple cider vinegar, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 2 teaspoons neutral oil avocado, 8 ounces tempeh
Make dressing: In a small bowl, combine olive oil, apple cider vinegar, maple syrup, dijon mustard, chopped sage, and salt and pepper. Whisk to combine, then set aside.
1/2 cup olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 tablespoon dijon mustard, 1 tablespoon fresh sage, 1 pinch salt and pepper
Build salad: When all ingredients are done, add the kale to a large salad bowl and with the dressing and use your hands to massage the kale until it soften (1-2 minutes). Then add the orzo, the squash, and the tempeh bacon. Drain the liquid from the shallots and add them to the bowl with pumpkin seeds. Toss everything to combine, then enjoy!
4 cups kale, 1/4 cup pumpkin seeds