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Home » Lunch/Dinner Entree » Baked Salad (VEGAN)

Baked Salad (VEGAN)

Published: Feb 5, 2023 by Gigi & Sersie

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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.

top side view close up of baked salad with kale, cabbage, winter squash, farro, chickpeas and onions in a white bowl
this delicious salad is perfect for a fall or winter day

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

  1. Kale
  2. Farro (use quinoa or sorghum for a gluten-free salad)
  3. Kabocha or butternut squash (okay to substitute sweet potato)
  4. Cabbage
  5. Chickpeas
  6. Onion
  7. Balsamic Vinaigrette or Walnut Dressing
top view of ingredients for the vegan baked salad: kale, balsamic dressing, farro, winter squash, cabbage, chickpeas, onion
key ingredients: kale, kabocha (or butternut) squash, cabbage, onion, chickpeas, farro, and balsamic vinaigrette 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.

top view of a sheet pan with chopped kabocha winter squash and chickpeas
1. arrange kabocha (or butternut) winter squash and chickpeas on a lined baking sheet; bake for 25 to 30 minutes at 400 F (205 C)
top view of finely chopped cabbage and red onions on a sheet pan
2. arranged finely chopped cabbage and red onions on a lined baking sheet; bake for 15 minutes at 400 F (205 C)
top view of chopped kale on a sheet pan
3. arrange chopped kale on a baking sheet; bake for 10 minutes at 400 F (205 C)

Assemble the salad and drizzle on the balsamic vinaigrette dressing, and enjoy!

top side view close up of baked salad with kale, cabbage, winter squash, chickpeas, farro in a white bowl with dressing being poured on top
you can warm the salad dress as well

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.

side view close up of baked salad in a mason jar with dressing on the bottom and layers of veggies, farro and chickpeas
salad in a jar is a meal prep favorite!

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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top view of baked salad with kale, cabbage, chickpeas, winter squash, farro and onions in a white bowl

Baked Salad (VEGAN)


  • Author: Gigi & Sersie
  • Total Time: 1 hour
  • Yield: 3 1x
  • Diet: Vegan
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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

Units Scale
  • 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

  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Medium-large pot (to cook farro)
  5. Parchment paper or silicone mat
  6. Baking sheet pans
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Oven
  • Cuisine: American

Keywords: baked salad, tiktok, viral, winter salad, warm salad, healthy vegan recipes, gluten free option, daniel fast recipes, soy free, oil free, no oil, meal prep

Did you make this recipe?

Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

Join the Meal Prep Cooking Class

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Hi, we are Sersie and Gigi. We love to eat delicious whole plant foods that energize us to live out our purpose of helping you take control of your health.

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