Indulge in the ultimate fall harvest salad with this Warm Kale Salad featuring a luscious honey mustard dressing. This hearty salad is a symphony of flavors and textures, showcasing roasted sweet potatoes and chickpeas, tender kale, nutty quinoa, crunchy pumpkin seeds, and sweet golden raisins. Enhanced with an array of spices and topped with the creamiest dairy-free honey mustard dressing, this dish is not just a salad—it’s a celebration of the season. Perfect for cozy evenings and nutritious meals, this warm kale salad is a delightful blend of the best wholesome ingredients.🥬🍠
This post may contain affiliate links, please see our privacy policy for details.
How To Make This Warm Kale Salad
Ingredients
- 1 Large Sweet Potato
- 2 Cups Quinoa cooked
- 1 Can Chickpeas
- 2 Cups Kale
- 1 Cup Golden Raisins
- 1/2 Cup Pumpkin Seeds
- Feta Cheese optional
Vegan Honey Mustard Dressing
- 3 Tablespoons Stone Ground Mustard
- 1/4 Cup Honey
- 1 Lemon juiced
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Nut Milk
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
Warm Kale Salad Step-By-Step
Preheat the Oven: Preheat your oven to 400℉.
Prepare the Sweet Potato: Start by peeling the sweet potato and cutting it into small, even-sized cubes. Smaller pieces caramelize and get crispy faster, adding a delightful texture to your salad.
Season the Sweet Potato and Chickpeas: In a large mixing bowl, combine the cubed sweet potatoes and a drained can of chickpeas. Drizzle with olive oil and sprinkle with about a teaspoon of garlic salt. Feel free to add your favorite spices—paprika, cumin, or a pinch of cayenne pepper work well.
Roast the Vegetables: Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Spread the sweet potatoes and chickpeas evenly on the sheet. Place the baking sheet in the preheated oven and roast for about 25 minutes. For extra crispiness, broil for the last 5 minutes, but keep a close eye to avoid burning.
Cook the Quinoa: While the vegetables are roasting, prepare the quinoa. Rinse 1 cup of quinoa under cold water to remove any bitterness. In a small pot, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer, cover, and cook until all the water is absorbed—about 15 minutes. If the quinoa needs more time, add a bit more water and continue to cook until tender.
Make the Honey Mustard Dressing: In a small bowl, whisk together 3 tablespoons of Dijon mustard, 2 tablespoons of honey (or maple syrup for a vegan option), 2 tablespoons of apple cider vinegar, and 2 tablespoons of olive oil. Season with salt and pepper to taste. Stir until the dressing is well combined and creamy.
Assemble The Warm Salad!
In a large salad bowl, add 2 cups of fresh kale. Massage the kale with a small amount of olive oil to soften it and reduce its bitterness. This makes the kale more tender and enjoyable. Remove the roasted sweet potatoes and chickpeas from the oven and add them to the bowl with the kale. Next, add the cooked quinoa, 1/4 cup of golden raisins, and 1/4 cup of pumpkin seeds. Drizzle the honey mustard dressing over the salad ingredients. Toss everything together until well coated. The warm roasted vegetables will slightly wilt the kale, making it perfect for a warm salad. For an extra touch, sprinkle some crumbled feta cheese over the top of the salad and enjoy!
Harvest Salad Season
In the world of cooking, the harvest salad is like the season of fall itself! A beautiful compilation of colors, textures, and flavors. These salads are not just any old dish or salad, but a beautiful creation of autumn’s delicacies! This Warm Kale Salad is a Harvest Salad. So what makes a Harvest Salad?
A bed of crisp, dark greens. Maybe some arugula or kale. Now, the colors of the season must be celebrated—roasted butternut squash, sweet potato, beets! Their earthy flavors and sweetness perfectly complimenting the greens!
The salad’s is composed of nuts and seeds, like toasted pecans and pumpkin seeds, bringing the most amazing crunch with each bite!
What would a harvest salad be without a tangy cheese! An optional add in but one that harmonizes with the roasted vegetables and adds a rich surprise to the fall masterpiece! Meanwhile, dried fruit, my absolute weakness, adds a burst of sweet but tart to the table!
And what is a salad without its dressing? A perfectly balanced vinaigrette, with a hint of stone ground mustard and maple syrup! The dressing is what ties everything together to make a beautiful Harvest Salad.
Here’s another one of my favorite Harvest Salad recipes!
Frequently Asked Questions?
Yes, you can make this salad ahead of time. Prepare all the components separately and store them in airtight containers in the refrigerator. Combine the kale, roasted sweet potatoes, chickpeas, quinoa, and dressing just before serving to maintain the best texture and flavor.
This salad can last up to 3 days in the refrigerator if stored properly. Keep the dressing separate and add it only when you’re ready to eat to prevent the salad from becoming soggy.
Absolutely! While Dijon mustard is recommended for its smooth texture and flavor.
Yes, this Warm Kale Salad with Honey Mustard Dressing is gluten-free, provided that all your ingredients, especially the mustard, are certified gluten-free.
Definitely! You can add grilled chicken, steak, tofu, or even a poached egg to increase the protein content.
If you’re not a fan of kale, you can substitute it with other leafy greens such as spinach, arugula, or Swiss chard. These greens will also provide a nice base for the salad.
Yes, you can substitute pumpkin seeds with other seeds or nuts like sunflower seeds, chopped almonds, or walnuts. These will add a different crunch and flavor to your salad.
Enjoy Your Warm Kale Salad!
Enjoy this hearty and flavorful Warm Kale Salad with Honey Mustard Dressing. It’s perfect for a nutritious meal that showcases the best of fall ingredients! This salad is not only delicious but also packed with vitamins, minerals, and plant-based protein, making it a wholesome addition to your diet! 🧡 Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy
Warm Kale Salad
Ingredients
- 1 Large Sweet Potato
- 2 Cups Quinoa cooked
- 1 Can Chickpeas
- 2 Cups Kale
- 1 Cup Golden Raisins
- 1/2 Cup Pumpkin Seeds
- Feta Cheese optional
Vegan Honey Mustard Dressing
- 3 Tablespoons Stone Ground Mustard
- 1/4 Cup Honey
- 1 Lemon juiced
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Nut Milk
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
Instructions
- Preheat the oven to 400℉.
- Start by peeling and cutting the sweet potato into small cubes. Add the cubed sweet potatoes and chickpeas to a large bowl—toss in olive oil and about a teaspoon of garlic salt.
- Get out a baking sheet, cover in parchment paper, and spread the sweet potato and chickpeas evenly on the parchment paper. Bake for about 25 minutes.
- Now, cook the quinoa. Add a cup of water with salt and a cup of quinoa to a small pot, cover, and boil until all of the water is soaked up. If the quinoa needs to cook longer, add a bit of water at a time and let it continue to boil.
- To make the Honey Mustard Dressing, combine all of the ingredients in a small bowl and stir well.
- Once all of the ingredients are ready to go, add 2 cups of kale to a large bowl. Take the roasted sweet potatoes and chickpeas out of the oven and add the kale. Add the chickpeas, golden raisins, pumpkin seeds, and the honey mustard dressing. Sprinkle some feta over top and serve!
The honey mustard dressing made this dish. New go to salad!
Aw thanks Kayla!