Combine all the salad dressing ingredients in a food processor, starting out with 1 teaspoon Worcestershire sauce and 2 tablespoons water. Blend until smooth. Add more Worcestershire sauce, to taste, and lemon juice or water to the desired consistency. Don't make it too thin or the salad will be soggy; it should be thick enough to coat the veggies. Add salt and pepper, to taste, blending after the additions.
Make the Salad:
Preheat the oven to 425°F. Line two large baking sheets with parchment paper. Place the potatoes and cauliflower on the baking sheet, drizzle with 2 tablespoons oil and 1 teaspoon salt. Bake for 20-25 minutes, or until the potatoes are cooked through, tossing once or twice.
On a second baking sheet, place the broccoli florets and drizzle with 1 tablespoon oil. Roast for 10-15 minutes on a rack beneath the potatoes and cauliflower, tossing once during roasting. Remove vegetables from the oven and let them come to room temperature.
While the veggies are roasting, pan fry the tempeh according to package directions. Let the tempeh cool before either chopping into ¾-inch pieces or crumbling with your hands.
Place the kale and roasted vegetables in a large bowl and toss with desired amount of the dressing. Top with the tempeh crumbles, shredded cabbage, pumpkin seeds, and avocado slices (if using).
*Editor’s Note: This ingredient is adaptable. Use regular gluten-free tempeh or, if you can find it near you or online, use gluten-free tempeh bacon. You could also make your own tempeh bacon or use a few slices of cooked, crumbled bacon, if you aren’t vegetarian.Notes: If not eating all the salad immediately, store the dressing and kale in separate containers in the fridge to prevent sogginess. The salad and dressing will keep up to 5 days in the refrigerator. Leftovers are delicious served chilled or at room temperature.This recipe makes more dressing than you may use. Use leftovers as a dip for fresh veggies and flatbread and slathered on wraps and sandwiches.