In college I became a regular at a certain bougie make-your-own-salad chain and quickly learned a thing or two about what makes a salad feel dinner-worthy: a cooked element with deep roasty flavor. Here torn tempeh and mushrooms get baked until deeply browned after taking a quick dip in a miso and soy glaze for caramelized complexity. Save the bowl for the dressing and make sure to massage the kale until it has softened to ensure tender leaves.
