Mix the baby kale in with the mixed greens in a large salad bowl.
Heat a drizzle of olive oil in a pan and add in tempeh. Drizzle a little soy sauce on top. Cook for 4-6 minutes, flipping halfway through.
While the tempeh is cooking, add onion, tomatoes, almonds, pumpkin seeds, pistachios, avocado, and cashew cheese into your salad bowl.
In a small bowl, add Dijon mustard, apple cider vinegar, olive oil, and a dash of sea salt. Stir until thoroughly mixed.
Add the tempeh and dressing into the salad bowl.
Mix with a sprinkle of nutritional yeast.