Winter Kale Salad

A recipe that makes use of seasonal produce and can be served warm or cold.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword autumn salad, big salad, cauliflower salad, creamy vegan salad, easy meal prep recipe, kale salad, plant based salad, sweet potato salad, vegan winter recipe, winter recipe, winter salad

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 423.6

Author carleigh

Equipment

Ingredients

1 sweet potato medium, peeled and diced
1 head cauliflower small, cut into florets
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
15 oz canned chickpeas 1 can, drained and rinsed
1 bunch kale large bunch or about 6 cups, stems removed and finely chopped
⅓ cup dried cranberries
⅓ cup pumpkin seeds

Maple-Mustard Tahini Dressing

¼ cup tahini
2 tbsp Dijon mustard
2 tbsp apple cider vinegar or lemon juice
1½ tbsp pure maple syrup
1 clove garlic small, minced, optional
3-5 tbsp water to thin
½ tsp salt
freshly ground black pepper to taste

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Add the diced sweet potato, cauliflower florets, and chickpeas to the sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, and salt. Toss to coat, then spread them into an even layer.
Roast for 25 to 30 minutes, flipping halfway, until the vegetables are golden and the chickpeas slightly crisp.
Meanwhile, place the chopped kale in a large bowl. Drizzle with a splash of olive oil or lemon juice and massage with your hands for 1 to 2 minutes until softened and bright green.
Make the dressing: In a small bowl or jar, whisk together the tahini, Dijon mustard, apple cider vinegar, maple syrup, garlic, salt, and pepper. Slowly add water, one tablespoon at a time, until smooth and pourable.
Add the roasted vegetables and chickpeas to the kale, then toss in the dried cranberries and pumpkin seeds. Pour on the dressing and toss until well coated. Taste and adjust seasoning as needed. Serve warm or cold.

Video

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Notes

Many of the ingredients can be swapped for something else, depending on what you have access to. For instance, you can use butternut squash instead of sweet potato or white beans in place of chickpeas.

If you are allergic to any dressing ingredients (such as tahini or mustard), you can swap for something with a similar flavor profile. Alternatively, try a different dressing such as my vegan cilantro dressing.

For an oil-free version of the recipe, you can roast the vegetables in an air fryer. Depending on the size of the air fryer, you may split sweet potato, cauliflower, and chickpeas into batches.

If making in advance, store the dressing separately and only mix everything together before serving.

Adjust the consistency of the dressing to your liking, adding water a little at a time as you go.

Nutrition