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Winter Kale Salad with Maple Mustard Vinaigrette

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: Baking


This winter kale salad is hearty, healthy, and full of roasted in-season vegetables! Drizzled with maple mustard vinaigrette, this salad is full of warmth and flavor.



Winter Salad 

  • 1 bunch of kale
  • 10 brussels sprouts, cut into halves  
  • 1 large carrot, cut into 1/4 in coins 
  • 1 medium red onion, thickly sliced 
  • 1 medium beet, cut into 1/2 in cubes  
  • 1 tablespoon olive oil 
  • Salt + pepper to taste

Maple Mustard Vinaigrette

  • 2 small lemons, juiced (6 tablespoons
  • 1/4 cup olive oil 
  • 2 tablespoons maple syrup 
  • 2 tablespoons dijon mustard
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • fresh black pepper to taste



  1. Preheat the oven to 400 F.
  2. Chop all your veggies and place them in a large mixing bowl. Coat with 1 tablespoon olive oil and salt + pepper to taste. 
  3. Spread veggies evenly on a lined or greased baking tray. Bake for 20 minutes, flip, then bake an addition 18-20 minutes.
  4.  While your veggies are cooking, prepare the maple mustard vinaigrette. Put all ingredients in a blender and blend until smooth. Set aside. 
  5. Wash and destem your kale, and place in a large mixing bowl. Massage your kale for a few minutes until it becomes darker and tender. Massaging the kale makes it a lot softer, less bitter, and more pleasant to eat. Do not skip this step! 
  6. Pour about half of the dressing over the massaged kale and toss to evenly coat the leaves. 
  7. Once the veggies are done toss them with the kale and the remaining dressing. 
  8. This salad keeps 4-5 days in the fridge and is perfect for meal prep! 

Keywords: Kale, Salad, Winter Vegetables, Roasted Vegetables