The warm, comforting vegan baked salad will leave you feeling nourished and satisfied. It's dressed with a beautiful pecan toasted balsamic vinaigrette. This delicious salad is oil-free, soy-free, protein-packed, and very satisfying.
This hearty winter salad is packed with nutrients, flavor, and a pleasing texture. The kale is both crispy and chewy. The kabocha (or butternut) squash gives this salad a nice sweetness. Farro and chickpeas add protein and substance. The cabbage and onions offer a light and aromatic flavor. Drizzling this simple and delicious salad with balsamic dressing pulls it all together. You won't be hungry after eating this salad!
The baked kale and crispy quinoa by Justine Doiron inspired this recipe.
What's in this warm baked salad
- Kale
- Farro (use quinoa or sorghum for a gluten-free salad)
- Kabocha or butternut squash (okay to substitute sweet potato)
- Cabbage
- Chickpeas
- Onion
- Balsamic Vinaigrette or Walnut Dressing
How to make this baked salad
This recipe makes 3 generous protein-packed servings.
Start by preparing the farro by rinsing it in a fine mesh strainer. In a medium-large pot, add the farro and 1 quart of water. Bring to a boil, then reduce heat and simmer for 25 minutes uncovered. Check for doneness. It should have a chewy, meaty texture. Use a fine mesh strainer to drain excess water and set the cooked farro aside. For a gluten-free option, use quinoa or sorghum.
Preheat the oven to 400 F (205 C).
Arrange chopped kabocha (or butternut) winter squash and chickpeas onto a parchment or silicone mat-lined baking sheet. Bake for 25 to 30 minutes.
Using a separate parchment- or silicone mat-lined baking sheet, arrange chopped cabbage and onions. Bake for 15 minutes.
Finally, spread the chopped kale on another lined baking sheet. Bake for 10 minutes.
Each baking sheet cooks at the same temperature but for a different amount of time. If you have room in your oven, you can bake them concurrently. The squash and chickpeas bake for 25 to 30 minutes. The cabbage and onions bake for 15 minutes. Kale bakes for 10 minutes.
Assemble the salad and drizzle on the balsamic vinaigrette dressing, and enjoy!
Meal prep
This salad makes a great meal prep salad in a jar recipe too. After the ingredients cool to room temperature, you can portion them into 32-ounce mason jars.
Put the balsamic dressing on the bottom and carefully layer the other ingredients to fill the jar. This mason jar salad will store well in the refrigerator for up to 4 days. When ready to serve, remove from the refrigerator and bring to room temperature. Shake and pour over a bed of mixed salad greens or arugula for a nutritious and satisfying meal.
For other salad-in-a-jar recipes, check out the Asian and Southwestern versions.
We hope you love this warm baked salad recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Baked Salad (VEGAN)
- Total Time: 1 hour
- Yield: 3 1x
- Diet: Vegan
Description
The warm, comforting vegan baked salad will leave you feeling nourished and satisfied. It's dressed with a beautiful pecan toasted balsamic vinaigrette. This delicious salad is oil-free, soy-free, protein-packed, and very satisfying.
Ingredients
- 1 cup farro (use sorghum for a gluten-free option)
- 1 quart water
- 3 cups chopped kabocha or butternut squash (okay to sub sweet potato)
- 1 15-ounce can chickpeas, drained and rinsed
- 3 cups chopped cabbage
- ½ cup chopped onion
- 6 cups chopped kale
- ¾ cup balsamic vinaigrette
Instructions
Start by preparing the farro by rinsing it in a fine mesh strainer. In a medium-large pot, add the farro and 1 quart of water. Bring to a boil, then reduce heat and simmer for 25 minutes uncovered. Check for doneness. It should have a chewy, meaty texture. Use a fine mesh strainer to drain excess water and set the cooked farro aside. For a gluten-free option, use quinoa or sorghum.
Preheat the oven to 400 F (205 C).
Arrange chopped kabocha (or butternut) winter squash and chickpeas onto a parchment or silicone mat-lined baking sheet. Bake for 25 to 30 minutes.
Using a separate parchment- or silicone mat-lined baking sheet, arrange chopped cabbage and onions. Bake for 15 minutes.
Finally, spread the chopped kale on another lined baking sheet. Bake for 10 minutes.
Each baking sheet cooks at the same temperature but for a different amount of time. If you have room in your oven, you can bake them concurrently. The squash and chickpeas bake for 25 to 30 minutes. The cabbage and onions bake for 15 minutes. Kale bakes for 10 minutes.
Assemble the salad and drizzle on the balsamic vinaigrette dressing, and enjoy!
Meal Prep option
This salad makes a great meal prep salad in a jar recipe too. After the ingredients cool to room temperature, you can portion them into 32-ounce mason jars.
Put the balsamic dressing on the bottom and carefully layer the other ingredients to fill the jar. This mason jar salad will store well in the refrigerator for up to 4 days. When ready to serve, remove from the refrigerator and bring to room temperature. Shake and pour over a bed of mixed salad greens or arugula for a nutritious and satisfying meal.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Medium-large pot (to cook farro)
- Parchment paper or silicone mat
- Baking sheet pans
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch/Dinner Entrée
- Method: Oven
- Cuisine: American
Join the Meal Prep Cooking Class
Let’s face it, staying consistent with your health goals starts in the kitchen. This meal prep cooking class will help you develop a routine of eating healthy foods so you can be successful long-term. You don’t have to be an expert chef or even love to cook; you just need the desire to eat healthy. It’s that simple!
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Sara
This is very filling and tasty. I love using the farro. I've never had it before. Thank you for this recipe. It's perfect for those cold winter and fall days.