Kale Salad with Cherry Balsamic Dressing & Baked Tempeh

Preheat oven to 400°F. Cut tempeh into cubes or strips and place on a baking sheet. Lightly season with salt, pepper, and a small drizzle of olive oil, then bake for 15-20 minutes until lightly browned. While the tempeh bakes, remove tough stems from kale and chop the leaves. Massage kale with a small amount of olive oil and a pinch of salt for 1-2 minutes until slightly softened. In a small bowl or blender, combine cherries, balsamic vinegar, olive oil, Dijon mustard, and a little water; blend or whisk until smooth. Slice the cucumber and halve the cherry tomatoes. In a large bowl, combine kale, cucumber, tomatoes, and cooked quinoa. Top with baked tempeh, drizzle with cherry balsamic dressing, and toss gently before serving.