During the fall season I will always have certain staples in my pantry and fridge. I will always have some root vegetables, squash, beets, carrots, brussels sprouts, sweet potatoes. I will also have leafy greens. Dinosaur Kale, Spinach, Cabbage, Mixed Greens. That is how this salad came to be. Making this delicious salad from staples I had on hand. This warm kale and brussels salad is an easy salad that you can use as a side dish or eat it on its own. I love adding some grilled tofu to it for additional protein.
Tips On Making the Salad
The Beets and Butternut Squash
The easiest way I have found to cut a butternut squash is to first remove both ends. Then with a peeler, peel the hard outer skin. Cut in half, scoop our the seeds and then chop into the size needed. You want them to be a small dice.
I would recommend chopping your beets with gloves on if you have them. They may stain your hands. I chop them similarly to the squash. Cut off the ends, peel it and cut into small diced cubes.
Now you can add them to a pan, cover them with oil and season them with salt and pepper. Bake at 400 for 20 minutes.
Kale
To shred your kale, first wash the leaves with a paper towel. Holding on to the end of a stem grab a stalk of the kale, hold the stem with one hand and place the pointer or middle finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off. This should give you 2 thin strips. Stack your strips on top of each other and cut vertical thin ribbons from your leaves.
Leek
Make sure you wash your leeks well. Dirt loves getting stored in all the little ridges. I like to cut them and then soak them in water to make sure I get all of the dirt off.
To cut them use the bottom half of the leek. Using a knife, start to slice the leek from the top towards the root. Put the flat side down onto the board and cut the leek vertically into thin strips.
Brussels Sprouts
To cut the brussels sprouts start by cutting off the ends. Remove any dead or brown leaves from them. Slice them in half and place them flat side down and similar to the leek cut them vertically into thin strips. They should come out shredded.
Dressing
I like to make my dressing ahead of time and store it in a mason jar. You want to dress this salad right before you serve it so it doesn’t get soggy.
Putting the Salad Together
When you sauté your greens you want to sauté them only until the start to wilt. You don’t want them to be soggy.
Take off the heat and add the kale and brussels to a bowl. Now you can add in your roasted vegetables. almonds and parmesan cheese. Add in your dressing slowly to mix until well coated.
Serve this warm kale and brussels salad as a side or make it a main course. Feel free to add in some fried tofu or roasted chickpeas for some extra protein if you would like to make this a main dish.
Warm Kale and Brussels Salad With Roasted Vegetables and Tahini Dressing
Ingredients
Roasted Vegetables
- 2 Cups Butternut Squash Diced.
- 2 Cups Beets Diced.
- 2 Tbsp Olive Oil
- 1 Tsp Salt and Pepper
Dressing
- 2 Tbsp Lemon Juice
- 1 Tbsp Tahini Dressing
- 1 Tbsp Maple Syrup
- Salt and Pepper A pinch of each.
- 1/4 Cup Olive Oil
Vegetables For the Salad
- 2 Tbsp Avocado Oil
- 1 Bunch Kale Dinosaur (Lacinato) Shredded
- 2 Cups Brussels Sprouts Shredded
- 1 Cup Leeks Shredded
- 1/2 Tsp Salt and Pepper
- 1/4 Cup Slivered Almonds
- 1/4 Cup Shredded Parmesan Cheese I use vegan Violife.
Instructions
- Preheat your oven to 400.
- Start by peeling and dicing your beets and squash into cubes.
- Place them on a sheet pan and cover them in oil and salt and pepper. Mix and roast in the oven for 20 minutes.
- Next you want to make your dressing by adding all you dressing ingredients into a mason jar. Mix or shake and set aside.
- Now you can shred your kale, brussels and leeks.
- In a hot sauté pan add in 2 tbsp avocado oil.
- Add in your shredded vegetables. Sauté for 2 – 3 minutes or until they start to wilt. Season with salt and pepper and pull off the heat.
- Finally you can mix your salad together. In a large bowl add in your wilted greens, butternut squash, and beets.
- When you are about to serve it dress it with the dressing and add in the almonds and top with parmesan cheese. Mix well and serve immediately.