4 cups baby greens
1/2 red onion, thinly sliced
1 package tempeh, cut into thin slices
3/4 cup your favorite BBQ sauce – or make your own
2-3 satsumas peeled/sectioned (or slice up any orange winter citrus you have on hand)
1 Tbsp safflower oil for sautéing tempeh
fine black pepper

Creamy tahini Dressing:
2 Tbsp vegan mayo
1 1/2 Tbsp tahini
2-3 Tbsp rice vinegar (I used yuzu flavored)
1 tsp maple syrup
pinch of black pepper
1 Tbsp citrus juice – lemon, orange or satsuma will work!