If you’ve never tried a warm salad before, you’re in for a real treat! This Sheet Pan Warm Kale Salad is the perfect combination of roasted veggies, savory Italian sausage, and a creamy maple-dijon vinaigrette. The roasted butternut squash and onions bring a sweet and savory flavor, while the kale becomes tender and delicious (no hard kale here!). Topped with pistachios and feta cheese, this salad is packed with all the fall vibes you need. It’s perfect for Thanksgiving, dinner parties, or just as a cozy meal anytime. Let’s dive into this amazing recipe!
Method
Start by preheating your oven to 425°F (220°C). The first step is preparing the vegetables. Begin with the butternut squash by peeling it and chopping it into bite-sized pieces, about 1/2 inch thick. Once chopped, transfer the squash to a baking sheet. Next, slice the red onion thinly and add it to the same baking sheet with the squash. Drizzle the olive oil over the vegetables and toss them gently to coat them evenly, adding a pinch of salt for flavor. Spread the veggies out in an even layer on the baking sheet. This will help ensure they roast properly and don’t steam. Place the baking sheet in the preheated oven and roast the vegetables for about 20 minutes. While the vegetables are roasting, it’s time to cook the sausage. In a large pan, add the ground mild Italian sausage and cook it over medium heat. Use a spatula or spoon to break the sausage into small pieces as it cooks. Stir it occasionally to ensure it cooks evenly. Once the sausage is fully browned and cooked through, remove the pan from the heat.
While the sausage is cooking, you can also prepare the Maple-Dijon dressing. In a small blender, combine the olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic, kosher salt, and black pepper. Blend everything together until the mixture is smooth and creamy. Taste the dressing and adjust the seasoning, if necessary, by adding a bit more salt or vinegar to suit your preferences.
After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Now it’s time to assemble the salad. Add the chopped kale on top of the roasted vegetables, followed by the cooked sausage. Toss everything together gently using a spatula, ensuring that the kale gets well-coated with the flavors from the roasted vegetables and sausage. Drizzle about 1/4 of the dressing over the salad and toss again to coat the kale thoroughly. Return the baking sheet to the oven and bake the salad for an additional 15 minutes. This step helps the kale become tender while absorbing the flavors from the other ingredients.
Once the 15 minutes are up, remove the baking sheet from the oven. Let the salad cool for about 10 minutes to allow the flavors to settle and prevent wilting the cheese when added. After cooling, top the salad with chopped pistachios and crumbled feta cheese for added crunch and creaminess. Drizzle the remaining dressing over the salad, give it a final toss, and it’s ready to serve!
Necessary Tools
- 1 baking sheet
- 1 large pan for cooking sausage
- 1 small blender (for dressing)
- 1 mixing bowl
- 1 spatula for tossing the salad
Sheet Pan Warm Kale Salad with Sausage and Creamy Maple-Dijon Vinaigrette
Cuisine: AmericanDifficulty: Easy8
servings15
minutes35
minutes50
minutesIngredients
For the Salad:
1 medium butternut squash, peeled and chopped into 1/2 inch pieces (~1 1/4 lbs)
1 small red onion, thinly sliced
1 tbsp olive oil
1 lb ground mild Italian sausage
1 bunch Dino kale, stems removed and chopped into bite-sized pieces
1/3 cup dried cranberries
1/3 cup pistachios, coarsely chopped
1 cup feta cheese, crumbled
For the Maple-Dijon Dressing:
1/4 cup olive oil (@latourangelle)
3 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
3 cloves garlic
1/2 tsp kosher salt
1/2 tsp ground black pepper
Directions
- Preheat the oven to 425°F (220°C).
Start by peeling and chopping the butternut squash into bite-sized pieces. Place them on a baking sheet, and slice the red onion thinly, adding it to the same sheet. Toss both with olive oil and a pinch of salt to coat. Make sure the vegetables are spread out in an even layer for best roasting results. Pop them in the oven for 20 minutes. - Cook the Sausage:
While the veggies are roasting, grab a large pan and cook the ground sausage. Break it into small pieces as it cooks, stirring occasionally. Once it’s fully cooked through, remove it from the heat. You can also prepare the dressing while the sausage cooks. - Make the Dressing:
In a small blender, add the olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning if needed. - Combine the Salad:
After the veggies have roasted for 20 minutes, remove them from the oven. Add the chopped kale on top of the roasted veggies, followed by the cooked sausage. Toss everything with about 1/4 of the dressing to coat the kale well. Return the baking sheet to the oven for an additional 15 minutes. - Finishing Touches:
After 15 minutes, remove the baking sheet from the oven. Let it cool for about 10 minutes. Then, top the salad with chopped pistachios and crumbled feta cheese. Drizzle the remaining dressing on top, toss, and serve!
Notes
- Be sure to spread the veggies evenly on the baking sheet to ensure they roast properly. If they’re too crowded, they’ll steam rather than roast, and we want that delicious crispy texture!
- When tossing the kale with the dressing, make sure to coat it well so it softens as it roasts. The warmth of the veggies will help tenderize the kale without it becoming tough.
- Don’t forget to let the salad cool for a few minutes before adding the pistachios and feta; this helps the flavors settle and avoids wilting the cheese.
Serving Suggestions
This warm kale salad pairs beautifully with a side of garlic bread or a light protein, like grilled chicken or salmon. It also makes a great addition to your Thanksgiving table or holiday dinner spread. You can even serve it as a hearty lunch!
Fun Fact
Did you know that pistachios are not only tasty but also good for you? They’re a great source of healthy fats, protein, and fiber, making them the perfect addition to any salad!
Conclusion
This Sheet Pan Warm Kale Salad with Sausage and Creamy Maple-Dijon Vinaigrette is the perfect combination of cozy, flavorful, and healthy. The roasted veggies, savory sausage, and creamy dressing make it a delicious dish that’s sure to please anyone. It’s the kind of salad that’s satisfying enough to stand on its own as a meal, but versatile enough to be part of a larger feast. Enjoy!
