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Loaded warm kale salad in a bowl topped with pistachios, pomegranate, parsley and tahini dressing.

Warm Kale Salad with Maple Lime Tahini Dressing

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This cozy warm kale salad topped with a sweet and tangy maple lime tahini dressing is the best way to get your veggies in during the colder months. Hearty, tasty and easy to make for lunch or dinner.


  • 1, 15 oz can of chickpeas, rinsed and drained
  • 1/2 a medium butternut squash, peeled with seeds removed and cubed
  • 1 bunch lacinato kale, woody stems removed and chopped into bite size pieces
  • 1 lb brussels sprouts, thinly sliced
  • 1/4 cup tahini
  • 1/2 tbsp soy sauce
  • 1/2 tbsp rice wine vinegar
  • 23 tsp of maple syrup (I did 2, but you can make it sweeter if you like)
  • Juice and zest of one lime
  • 1 clove garlic, crushed or grated
  • 34 tbsp of water
  • 1/3 cup pistachios, chopped
  • 1/3 cup parsley, minced
  • 1/3 cup pomegranate seeds, optional
  • Salt and pepper to taste
  • Avocado oil


  1. Preheat the oven to 400F. Place the chickpeas in a clean kitchen towel and pat dry. Discard any skins that happen to rub off in the process. Place the chickpeas and the cubed butternut squash on a parchment lined baking tray and toss with a generous amount of oil and a pinch of salt to coat. Spread the chickpeas and squash out evenly on the tray with enough space in between for everything to roast then place on the top rack in the oven for 30 minutes, giving a toss half way.
  2. Add the brussels sprouts and kale to a separate parchment lined baking tray and drizzle with oil and salt, then toss to coat evenly. In the last 13-15 minutes of the chickpeas roasting, add the tray of brussels sprouts and kale to the oven to roast until softened and some slightly crisp around the edges, giving a toss half way.
  3. Meanwhile, make the dressing by adding the tahini, soy sauce, vinegar, syrup, lime zest and juice, and garlic to a bowl and whisking together. When the dressing thickens, pour in half the water and whisk, then continue to add and whisk in water until your dressing is at your desired consistency. Taste and adjust with additional salt as needed.
  4. Now assemble the salad. Add the kale and brussels sprouts to a mixing bowl and top with the crispy chickpeas and squash. Add half the dressing and the pistachios, parsley and pomegranate seeds. Give the salad a toss to combine and season to taste. Serve with extra dressing and toppings as desired.


Remove any thick woody stems from the kale. Since we are roasting the kale for a short time, the thicker parts of the stem won’t cook through and will remain tough.

Customize the flavors in the dressing to your preference. Use the recommended amounts as a guide and once fully mixed, taste and adjust and add more citrus, sweetness or saltiness to your liking.

Adjust the dressing consistency to your liking. Add water 1 tablespoon at a time and whisk together until you achieve your desired consistency for the creamy dressing.

Roast different vegetables. You can swap the butternut squash and/or brussels sprouts for other hearty in season winter produce like kabocha squash or cabbage.

Spread out your vegetables on the baking tray so they have space to roast. This will make sure that your vegetables roast appropriately without steaming on top of each other.