Warm Kale Salad with Maple-Dijon Dressing- A colorful combination of roasted brussels sprouts, red onion, butternut squash and chickpeas served over a bed of kale with toasted pecans and tart dried cranberries. Packed with flavor and texture, this warm salad is sure to leave you craving more!

I don’t know about y’all but I do not crave salads when winter rolls around. I want everything warm. Soups, stews, oatmeal, hot chocolate…my body needs all the heat it can get!

This warm kale salad is the perfect solution for getting in those veggie-packed salads during the colder months. You can easily prep it in advance for lunches during the week, serve it for dinner, or as a holiday side. Let me show how incredible it is!

Warm Kale Salad Ingredients and Substitutions

• Butternut Squash- Butternut squash is typically the easiest squash to find this time of year and most stores offer a precut version to help save time. But feel free to mix it up with whatever squash you prefer. Delicata squash would make a great substitute here.
• Chickpeas- Roasted chickpeas add texture while also increasing the fiber and protein content. They are the most ideal legume for their firmness so I would suggest sticking with them if possible.
• Red Onion- The onion doesn’t have to be red but I do enjoy the hint of purple it adds to the salad.
• Brussels Sprouts- Chopped brussels sprouts add a subtle crunch while imparting a beautiful light green hue.
• Kale- Curly kale or dinosaur kale both work here. Be sure to remove the stems and chop the kale into bite-size pieces for easy eating.
• Pecans- Toasted pecans pair perfectly with the maple-dijon dressing. But you can omit the nuts altogether or use your preferred variety instead.
• Dried Cranberries- I tend to look for unsweetened or juice sweetened cranberries to assure they are don’t sugar bombs.
• Extra Virgin Olive Oil- I use olive oil for the dressing and for roasting the vegetables but any neutral flavored oil will work.
• Tahini- Tahini isn’t totally necessary here but I love the nutty flavor and creamy texture it gives the dressing. If you want to skip it, just sub a few tablespoons of olive oil.
• Pure Maple Syrup- I personally wouldn’t change out the maple syrup here but if you must, honey is a good alternative.
• Lemon Juice- Adds a bright tart flavor to the dressing which is a necessity!
• Dijon Mustard- Please do not use yellow mustard. Make sure it is dijon for best results.
• Salt & Pepper- Add as much or as little as you like.

How to Make Warm Kale Salad

Really the hardest part of this salad is prepping the ingredients. But if you buy precut squash, precut brussels and prewashed kale then pretty much all of the work is done for you. ;)

1. Toss butternut squash, chickpeas and onion with 1 tablespoon oil. Bake for 20 minutes.
2. Meanwhile, whisk together all of the ingredients for the dressing in a small bowl. Set aside.
3. Add kale and brussels to the sheet pan and toss with another tablespoon of oil. Bake again for 10 minutes.
4. Lastly, add the pecans and cranberries to the sheet pan. Bake for 10 minutes more.
5. Serve warm with dressing and enjoy!

More Holiday-Inspired Recipe Ideas

• Barley Stuffed Acorn Squash
• Vegan Thanksgiving ‘Meatballs’
• Porcini Mushroom Gravy
• Butternut Squash Lasagna
• Simple Green Beans with Olive Oil and Shallots
• The Best Vegan Pecan Pie
• Vegan Silk Chocolate Pie
• Butternut Squash and Sweet Potato Soup

Print Recipe

Warm Kale Salad with Maple-Dijon Tahini Dressing

A colorful combination of roasted brussels sprouts, red onion, butternut squash and chickpeas served over a bed of kale with toasted pecans and tart dried cranberries. Packed with flavor and texture, this warm salad is sure to leave you craving more!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 4

Ingredients

US Customary - Metric

For the Warm Kale Salad

• 2 cups 1-inch cubed butternut squash, from a medium-size squash
• 1 15-ounce can garbanzo beans, drained, rinsed and patted dry with a towel
• ½ red onion, diced
• 3 tablespoons neutral flavored oil , I like olive oil; divided
• 6 ounces Brussels sprouts, thinly sliced
• 5 ounces kale, stem removed and chopped (about 1 bunch of kale)
• ¼ cup chopped pecans
• ¼ dried cranberries

For the Maple-Dijon Tahini Dressing

• 3 tablespoons tahini
• 2 tablespoons lemon juice, from about ½ lemon
• 1 tablespoon pure maple syrup
• 1 tablespoon extra virgin olive oil
• 2 teaspoons dijon mustard
• salt & pepper, to taste

Instructions

• Preheat the oven to 400°F. Line a large baking sheet (or two smaller sheets) with parchment paper.
• Arrange the butternut squash, garbanzo beans and red onion on the baking sheet. Toss with 1 tablespoon of oil then bake in the oven for 20 minutes.
• Meanwhile, prepare the dressing. In a small bowl or large liquid measuring cup, combine 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon pure maple syrup, 1 tablespoon extra virgin olive oil, 2 teaspoons dijon mustard. Whisk until smooth, adding a tablespoon or two of water, as needed, to reach a pourable consistency. Add salt & pepper to taste then set aside.
• Remove the baking sheet from the oven. Transfer the roasted squash, onion and chickpeas to a large plate. To the baking sheet, add the brussels sprouts and kale. Drizzle another tablespoon of olive oil over top and massage into kale while tossing with brussels sprouts. Add the squash, onion and chickpeas back to the baking sheet, on top of the kale. Bake again for 10 minutes more.
• Remove the baking sheet again then add the chopped pecans and cranberries. Drizzle with remaining tablespoon of oil then return to oven and bake for 10 more minutes.
• Serve salad warm with maple-dijon tahini dressing and enjoy! Leftovers can be stored in an airtight container for up 3-5 days (with dressing stored separately). I like to reheat the salad prior to serving then top with dressing.

Notes

Nutrition Facts are an estimate and may vary depending on on specific ingredients you choose.

Nutrition

Calories: 436kcal, Carbohydrates: 41g, Protein: 12g, Fat: 26g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Sodium: 88mg, Potassium: 850mg, Fiber: 11g, Sugar: 7g, Vitamin A: 11316IU, Vitamin C: 88mg, Calcium: 210mg, Iron: 4mg

Course: dinner, Salad, Side Dish

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!