A warm kale salad topped with tender roasted cauliflower and sweet potato plus tender chickpeas in maple mustard dressing is a delicious dinner salad or side dish!
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Kale salad is such a classic vegan dish, one that I've been making since first going vegan 20 years ago. It's so versatile and can be surprisingly flavorful and satisfying with the right dressing and other additions.
I just love a massaged kale salad, and now that fall is on the horizon, warm kale salad is a perfect, veggie-packed dinner! This recipe uses my roasted cauliflower and sweet potato recipe, but we are adding chickpeas to the sheet pan for some added protein and texture.
While the sheet pan bakes in the oven, we massage some kale, whip up a quick dressing, then put it all together for an easy warm salad that's ready in about half an hour.
💖 Why You'll Love this Recipe
- easy 30-minute dinner salad
- tender roasted vegetables and tender chickpeas
- earthy massaged kale
- zingy maple mustard dressing
- naturally gluten-free, soy-free, and nut-free
✓ Ingredients and Substitutions
- cauliflower and sweet potato - For roasting. You want to cut the sweet potato into approximately 1" cubes, and you can choose to peel or not, based on your preference. For the cauliflower, you want florets that are about the size of 2 small baby carrots sitting next to each other.
- chickpeas - For roasting alongside the sweet potato and cauliflower.
- olive oil - Helps the chickpeas and veggies brown in the oven. You also need a little olive oil for the dressing.
- dried spices - Garlic powder and onion powder add flavor to both the veggies and the dressing. We are adding some black pepper to the dressing, as well.
- maple syrup - Adds moisture and sweetness to the dressing. You can use agave nectar instead, if you prefer, but since it's a little bit sweeter, start with 1 tablespoon less, and add more to taste, if needed.
- Dijon mustard - For flavor and tang in the salad dressing.
- lemon juice - Brightens up the flavor of the dressing.
- kale - You can use dinosaur/lacinto kale or curly kale for this recipe. Either way, remove the tough ribs and use just the tender greens. The more tender parts of the stem are OK to include. Just remember that they won't soften, so use your judgement there.
- sunflower seeds or pumpkin seeds (pepitas) - For protein and crunch! You can use other nuts or seeds, like chopped walnuts or pecans. You can also add in fresh or dried fruit, like chopped apples or dried cranberries.
- fresh parsley - Adds a great, herby, fresh flavor to this salad! Optional, but recommended.
🔪 How to Make Warm Kale Salad with Sweet Potato
Preheat the oven to 450℉ and line a baking pan with parchment paper.
Add the sweet potato, cauliflower pieces, and chickpeas to your lined baking sheet. Sprinkle on the remaining sheet pan ingredients, then toss gently to coat in the oil, soy sauce, and spices.
Spread the veggies and chickpeas out on the baking sheet. Bake for 22 to 27 minutes until the veggies are beginning to brown, and the chickpeas are looking very dry.
Combine all of the dressing ingredients in a small bowl or a jar with a tight-fitting lid. Whisk together in the bowl or close the jar and shake well until well combined.
In a large bowl, combine the kale and 2 tablespoons of the dressing you just made. Use clean hands to massage the kale until it is uniformly bright green.
When the cauliflower, sweet potatoes, and chickpeas are ready, add those to the bowl along with the parsley (if using) and some of the dressing, and toss well. Sprinkle with the seeds, and serve warm with any extra dressing on the side to drizzle.
💡 Helpful Tips
- Get the veggies into the oven first, then mix together the quick dressing and massage the kale. This is the quickest path to dinner!
- Try to cut your cauliflower and sweet potatoes to as uniform a size as possible. That will help them roast evenly.
- You can peel the sweet potato or skip it, depending on your preference. I like to leave the peels on for the extra texture and nutrients.
🫙 Storage Directions
Leftover warm kale salad will keep for three to four days in a closed container in the fridge. Serve leftovers cold or at room temperature. Or, you can warm up leftovers in a pan on the stovetop or for 30 seconds or so in the microwave, just to take the chill out.
💬 Frequently Asked Questions
As a vegan of 20+ years, I have had a lot of great kale salads and my fair share of bad ones. The top mistake I see if not massaging the kale well enough. Kale leaves are naturally tough and grassy, and massaging it with dressing improves both the texture and flavor. The other mistake I see is not removing the woody stems of the kale. Since we aren't cooking the kale for this salad, those stems won't soften. Trim them away, and compost them or save for using in a soup or stew!
You certainly can, but you don't have to. Massaging kale wilts and mellows it, if you'd rather not dirty a pan cooking it.
📖 Recipe
Sheet Pan Warm Kale Salad
Ingredients
For the Roasted Veggies and Chickpeas
- 2 cups cubed sweet potato 1" cubes, about 1 medium sweet potato
- 2 cups cauliflower florets about the size of 2 baby carrots side-by-side
- 15 ounce can chickpeas drained and rinsed, then patted dry
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
For the Maple Mustard Dressing
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon salt or more, to taste
- ¼ teaspoon black pepper or more or less, to taste
For the Warm Kale Salad
- 1 large bunch of kale ribs removed, then torn into bite-sized pieces
- ¼ cup roasted sunflower seeds or roasted, shelled pumpkin seeds
- ¼ cup fresh parsley or more, to taste
Instructions
Roast the veggies and chickpeas.
- Preheat the oven to 450℉ and line a baking pan with parchment paper.
- Add the sweet potato, cauliflower pieces, and chickpeas to your lined baking sheet. Sprinkle on the remaining sheet pan ingredients, then toss gently to coat in the oil, soy sauce, and spices.
- Spread the veggies and chickpeas out on the baking sheet. Bake for 22 to 27 minutes, until the veggies begin to brown, and the chickpeas are looking dry.
Meanwhile, make the dressing.
- Combine all of the dressing ingredients in a bowl or a jar with a tight-fitting lid. Stir in the bowl or close the jar and shake well until well combined.
Make the kale salad.
- In a salad bowl, combine the kale and 2 tablespoons of the dressing you just made. Use clean hands to massage the kale until it is uniformly bright green.
- When the cauliflower, sweet potatoes, and chickpeas are ready, add those to the bowl along with the parsley (if using) and some of the dressing, and toss well. Sprinkle with the seeds, and serve warm with any extra dressing on the side to drizzle.
Got a question? Tried this recipe? Leave a reply!